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sheep harvesting class on may 3.

 
paul wheaton
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I may be attending a sheep harvesting class on May 3.  I'm kinda working out the details now.

But it sounds like there are two more spots available for this class.  This is about two hours north of Seattle.  Anybody else interested in this sort of thing?

 
                    
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Paul,
how about reporting on how this went... 
 
paul wheaton
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It was really good to do this with somebody that has done it so many times in the past.  For almost all workshops and classes I attend, I am the annoying question guy.  I ask lots of questions.  And a lot of the questions can be .... harsh.  Rodney was really smooth with even the harshest questions.

Rodney allowed me to participate as much or as little as I wanted.  After the kill, I did some knife work, but after that, not so much.  I think the next time I do that sort of thing, I think I would like to do a lot more. 

After the carcass was cut into big chunks and put in the fridge, it needed to sit for a while before being cut into smaller pieces.  I think I would like to participate in that part too. 

I would also like to participate in the tanning of the hide.

Rodney had a technique I think he called "punching through" which seems different from hide peeling I normally see.  After we talked about it a bit, it sounds like the primary reason he does this is out of respect for his uncle, who taught him how to harvest sheep. 

The moment of the kill still bothers me.  I guess it bothers me more than the sheep.  Rodney says that he stunned sheep and then bled it out.  I trust that that is what happened, I guess it is this point of the whole event that, to me, seems the hardest and the most important.  And I guess I need more education/understanding.  Perhaps part of it is that I should always feel uncomfortable with this part.  ....  I think I would like to be surer that the animal is very "gone" very fast.  Rodney was great about talking about this.  I need to learn more.

 
                    
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Paul,
a few words relayed from Rodney ... He says that a humane kill is the only way to take an animal for food.
He stresses that very sharp knives are absolutely essential to insuring that the animal does not suffer.
He said that yes you should  be uncomfortable ( he is )  each and every time you take ask an animal to be food for you. Although it is a natural part of the circle of life.. it should never be  easy emotionally.

He says the punching  method is to avoid  ruining the pelts with knife holes and avoid slicing the meat up.
He says to tell you he enjoyed your company and looks forward to seeing you in the future....
now from me --- how did you like that  homemade  lamb sausage?



 
paul wheaton
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I liked the name a lot:  "Hey Blinken"

I think 99% of the people in the world would, at this point, say "It was great!"  .....  after all, it was very generous of you to share this with me and I appreciate the gift!  And ....  I am powerfully compelled to learn about these things, and that pushes me into an area of brutal honesty over common tact ....

And on that note ....

I thought it was fine.  Maybe a little gamey. 

Was the animal that the "Hey Blinken" came from ever medicated in any way?

 
                    
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Paul,
while we do occassionally have to use a wormer on the sheep, this sheep had
no medication. We do not cull sick animals for meat... ever!!! ( that is a disgusting thing to do!!)
My family eats the meat we raise and I raise meat so that I know it is completely
clean and healthy for my family.
It was a  sausage made from a  5 yr. ram...
It is suppossed to be stronger in taste, than the patties you had here for breakfast. That ram
was 3 years old.. so would have a milder taste. Strong flavor in meats is an acquired taste, I guess.
 
A teeny tiny vulgar attempt to get you to buy our stuff
The stocking stuffer game for all your Permaculture companions
http://www.FoodForestCardGame.com
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