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Re: 12 hours from...

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Posted by RN on November 12, 2004 at 21:18:54 from (

In Reply to: 12 hours from... posted by mojo on November 12, 2004 at 20:44:25:

Water use- cool fresh water on inside of hanging split carcass to clean and cool. Mild brine soak about an hour on large cuts- similar to kosher rinse. 500 lb capacity pulley to lift deer to split handy. Skinning knife- curved blade 3 to 5 inches long + large butcher knife for general cutting + heavy cleaver or hatchet for bones. Meat saw or bow saw with plywood blade usefull to quarter deer. Scalpel handy for fine work around gut/anal area. Cotton cloth and butcher paper to wrap cuts- keep clean while butchering. Have iodine bottle handy in case of hand cuts or nicked fingers. RN.

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