Note: while there are formal industry specific words in Japanese for each and every function, the generic Kaitai" woks well and is in common use in this area.
The new Kaitai Shack is the processing point for all the bounty that the Yabanjin brings in from the Yama (mountains). Obviously the butcher function will be a major part of this operation. Now we can completely butcher, process, pack, and wrap our wild game. SK-2 negotiated a great deal on the stainless steel counters (thank you, Babe!). This also DRAMATICALLY increases the sanitation levels of our processing and by far is setting the standard for our city...now I am ready to start pushing large amounts of venison to the folks in need though out our community! (MUCH MORE to follow on this important side project!)
Start with the Yabanjin's trusty butcher tool set. Add in the new meat grinder and butcher wrap from LEM (www.lemproducts.com), the slicer, vacuum packer, and refrigerator, and you have a compact butchering center! We should get 5-6 months of use each year just for hunting (3 month season plus 2 or 3 months of varmint eradication seasons). We have already made good use of the 'shack' for 5 deer this season and one wild boar.
When spring comes this will be the Sansai cleaning and preserving center. Then fishing season begins! Mushroom season will round out the year giving us year-round use of the 'shack"!
BTW, the fridge is well stocked with hot and cold ocha, oolong cha, coffee, and cold beer, so stop by, talk some smack with us, and lend a hand! Don't forget to take some game meat home too!
