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In what part of your residence do you store the animals? How much space does it take up? Do you actually do the slaughtering,and if so, how do you maintain a
by Dracophoenix 4y ago
In what part of your residence do you store the animals?
How much space does it take up?
Do you actually do the slaughtering,and if so, how do you maintain a hygienic station?
What's your technique for brining/preserving cuts?
Do you keep a meat locker or stuff all your cuts in a refrigerator?
- hirundo 4y agoRural residential multi-acre lot, plenty of room for hutches, not clear if it's big enough for a rooster and me to co-exist. In the vicinity of 640ft^2 covered space, 2000ft^2 total. Yes, stainless steel sink and counter in the garage. Rabbits are alarmingly easy to process if you aren't preserving the pelts. Chickens will be mostly for eggs. Salted and frozen in vacuum sealed bags. If I can't keep them cold, smoke the frozen ones, and start harvesting them just-in-time. Deep freeze in the garage, on deck meat in the kitchen fridge/freezer, then straight from frozen into the sous vide tank.