Selection of the slaughter site is extremely important. A site with
clean, running water is best. If a tree is to be used, a healthy limb
6 to 8 inches in diameter and 12 to 15 feet from the ground is needed.
This will ensure that the limb will not break from the weight of the
carcass and the carcass can be fully extended from the ground for
viscera removal and splitting. If slaughter is to be done in a barn,
be sure that a strong beam 12 to 15 feet from the floor is available.
The floor should be clean and, preferably, concrete.
After selection of the slaughter site, clean up the area to ensure
that leaves and dirt are not blown on the carcass during slaughter. If
the site has a wooden or concrete floor, wash the floor and all
equipment with plenty of soap and water. Be sure to rinse thoroughly
because sanitizers discolor the meat and may cause off-flavors. If
slaughtering is to be done outdoors use straw to cover the area where
the carcass will be skinned and eviscerated.
The weather on the day of slaughter should also be considered. During
hot weather, slaughter is best performed during the early morning or
late evening hours. Since an inexperienced person will take 2 to 3
hours to complete the slaughter operation, care should be taken to
preclude long exposure to high temperatures. During cold weather of
less than 35°F, slaughter can be done at any time, since spoilage
bacteria do not grow as rapidly in a cold environment. Slaughter
during high winds will result in dirt and other contaminants being
blown onto the carcass.