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Clean shot wounds. Keep the carcass cold until butchered. Behead, bleed, skin and clean, wash and wipe flesh. Hang in a cool place for 5 days. Joint and pack in bags, removing air. Freeze the good joints, but prepare other cuts as cooked dishes for freezing. Thaw in wrappings in refrigerator for 4 hours. Remove from wrappings and put into marinade. Continue thawing, allowing 5 hours per lb/450g. High Quality Storage Life: 12 months.

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