One of the main questions that a person is asked (at least from among those people who are already at least a little “in the subject line”) when…
cutting
Extraction of food in marshland, catching frogs, butchering and cooking frog legs over an open fire.
Although the bog with their stagnant water often has an unsightly appearance, the biologically diverse environment of the marshy area serves as a habitat for many plants and…
Features of cutting and culinary processing of meat of large and medium ungulates, wild pigs, brown bears, hare, wild poultry and offal.
The carcass of large ungulates (elk, reindeer, roe deer) is cut into pieces during processing, which vary greatly in quality. Varietal division and names of carcass parts are…
Cutting and preserving the meat of small animals, hares, beavers, nutria, groundhogs.
Of small hunting animals of small size, meat-eats, beavers, nutria, and groundhogs are traditionally eaten. They are undeservedly dismissive of the muskrat, whose meat in America, in the…
Cutting and preserving feathered game, gutting, canning with needles, salt and mustard powder.
Processing of game birds is carried out in several ways, depending on the intended storage period and weather conditions. In all cases, it is advisable to hang or…
Cutting, evisceration and cutting of carcasses of ungulates and bears, general sequence.
Butchering of carcasses of preyed ungulates and bears begins immediately after the shooting and bleeding of the carcass. To do this, a long knife is immersed in the…
Dishes from big game, butchering of big game and cooking roast, escalope, entrecote and kebab at the stake.
After shooting large game, it must be processed, otherwise it will deteriorate. If the weather is warm, you need to immediately refresh it. The animal is flipped onto…
Best Steel for Knives: Cutting Strength, Reliability, And Precision
Buying a quality knife involves several aspects, one of which is the search for the best knife steel. Not all knives are the same, and there are several…