archeryrob
Smoking Fanatic
I don't worry with it. I butcher myself and the carcass stays intact. I may cut the spine to toss it, but use the machette for that, which also cuts Poison vines.
The Fish or inside loins are first, then separate all 3 large muscle in the legs out and extra loin top of the butt. Strip back strap out. Shoulders off and debone to grind. Neck stripped off and usualy ground. Can get two roast per side or one larger one without the spine. Have to marinade and tie like a tied roast. Flanks out east are covered in fat and usually donated to the small carnivores when dropping the bones in the pit.
The Fish or inside loins are first, then separate all 3 large muscle in the legs out and extra loin top of the butt. Strip back strap out. Shoulders off and debone to grind. Neck stripped off and usualy ground. Can get two roast per side or one larger one without the spine. Have to marinade and tie like a tied roast. Flanks out east are covered in fat and usually donated to the small carnivores when dropping the bones in the pit.
