After dinner, while it was still daylight, the two men moved the shark that had been placed on the bow for several days into the cabin. The weather was too cold and it was too uncomfortable to work in the open air.
Fortunately, the cabin was big enough to release this shark that was more than three meters long. It had been kept in sub-zero temperatures and had already been frozen solid.
The outdoors is now like a natural refrigerator. Many ingredients don’t need to be air-dried, they can just be frozen outside and their freshness will not be shortened.
It was a bit difficult to disassemble the hard shark, mainly because it was difficult to cut. After a few cuts, the two decided to disassemble the wild boar first. After all, the body was not that hard yet. The shark had to be thawed before the next step could be taken.
Jasper took on the task of butcher and began to skin and bone the wild boar.
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