Butchering a Caribou and Homemade Liver Piroshkis
Simple Living Alaska・2 minutes read
A Caribou is being processed in a cabin, with the hide saved for tanning and meat used for various dishes like sausages and perosis, all done by individuals enjoying the mild flavor over moose.
Insights
- Processing a Caribou requires specific attention due to its size, necessitating a cabin setting and careful handling during thawing and skinning.
- The individuals are utilizing various parts of the Caribou efficiently, from saving the hide for tanning to making bone broth, sausages, and perosis, showcasing a sustainable and resourceful approach to utilizing the animal.
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Recent questions
How is Caribou meat processed?
Caribou meat is processed by thawing, skinning, quartering, and grinding for various uses like sausages and burger meat. Bones are saved for broth, and hides are tanned to prevent bug infestation.
What tools are used in Caribou processing?
Various knives and a Work Sharp sharpener are used.
What is the taste of Caribou meat compared to moose?
Caribou meat is preferred over moose for its mild, moist flavor.
How are Caribou bones utilized in processing?
Bones are saved for bone broth and pressure cooked for multiple batches.
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Summary
00:00
Processing Caribou: From Hide to Sausage
- The Caribou being processed is of a size between an elk and a deer, necessitating processing in a cabin due to limited space.
- The Caribou was brought in frozen and is being thawed for skinning.
- The hide is being saved for tanning, a process the individuals are attempting on their own.
- Bugs can infest Caribou hides, but the one being processed has minimal infestation.
- The animal is being quartered for meat, with specific attention to the backstrap.
- Various knives are being used for different tasks, with a Work Sharp sharpener being praised for its effectiveness.
- Bones are being saved for bone broth, with a process involving cold water and apple cider vinegar.
- Sausages are being made from the Caribou meat, with specific ingredients like pork fat, peppers, garlic, and onion being added.
- The meat is being ground and packaged for different uses, including burger meat and sausage.
- The bones have been pressure cooked for broth, with multiple batches being canned. Food scraps are being repurposed for a dog's meal.
21:43
"Caribou-filled perogies: a savory delight"
- Dough needs to be mixed until harmonious and left to double in size before use.
- Filling for perosis includes Caribou liver, onions, garlic, potato, and bone broth.
- Initial liver mixture was overpowered by potato, leading to a switch to ground Caribou meat.
- Perosis are fried in pig fat and can be stuffed with cheese before consumption.
- Caribou meat is praised for its mild, moist flavor, preferred over moose by the individuals.
