Elaborate and expensive equipment is not necessary, but certain items
are essential (fig. 1). The following slaughter equipment is
recommended:
1. .22-caliber rifle or pistol with long or long rifle cartridges.
2. Sharp boning knife and steel.
3. Block and tackle or strong rope.
4. Oil or water stone.
5. Ample clean water for washing hands, carcass, and by products.
6. Tree with strong limb, beam, or tripod 8 to 10 feet high.
7. Buckets (two or three).
8. Ice or cold water.
9. Straw for placing under animal during pelting and evisceration.
10. Clean cloths or plastic for protection of meat during transport.
11. Clean string.
[Illustration: Rifle, knives, meat saw, scrapers, gambrel, hook]
Figure 1.—Equipment for slaughter.
Be sure that all equipment which will come in contact with meat is
thoroughly cleaned. Most people get blood and other material on their
outer garments during slaughter, which should not be transferred to
the carcass after it is washed. If weather permits, wear short sleeve
shirts and wash arms and hands frequently to prevent contamination.
Additional equipment needed for cutting the carcass is discussed in
the section on carcass cutting.