Читать книгу Never Cry Halibut. and Other Alaska Hunting and Fishing Tales онлайн

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The next step, one my family claims took me a while to master, was proper care of meat. “Beasting” is a form of intelligence yet to be recognized by modern-day psychology that I possess a great deal of. Its application is best suited for making messes, lifting heavy objects, and involuntarily emitting animal sounds during social engagements. While beasting can help you in many situations, it works in your disfavor if applied to gutting and butchering an animal.

“You’ve got to keep the salad and the meat separate,” Luke said when I kept bringing home meat seasoned with vegetation, hair, and dirt. Not being much of a salad guy anyway, I quickly learned what a big difference correctly field dressing meant for the quality of the meat. I began treating game like red gold, taking great care to quickly and neatly gut, butcher, and cool an animal. I learned tricks from my dad, brothers, and friends to make it easier, such as sawing open the brisket to easily remove the guts, which minimizes the chance of spilling the acidic contents of the stomach into the viscera and spoiling meat. Meticulously cutting away any blood-shot meat and avoiding scent glands. Keeping the heart—and the quarter with evidence of sex attached if the law requires it—in separate game bags. Always setting a quarter down on a garbage or game bag rather than the ground. Using pillowcases or some sort of game bags with fabric impenetrable to fly eggs during warmer months. Keeping meat dry, aerated, and cool. I learned that every ounce of flesh on an animal, if cared for properly, has a use and can be delicious; even sinewy scraps are great for canning, burger, or sausage.