Slaughter site selection is extremely important. The amount of space
and equipment needed will depend on the method (scalding or skinning)
used. If the carcass is to be scalded, be sure that a site is selected
where a fire can be built, and clean, running water is available. If a
tree is to be used to suspend the carcass, select a healthy limb, 6 to
8 inches in diameter and 8 to 10 feet from the ground. This will
ensure that the limb will not break from the weight of the carcass,
and the carcass can be fully extended above the ground for viscera
removal and splitting. If the animal is to be slaughtered in a
building, be sure that a strong beam 8 to 10 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
animals are to be slaughtered outdoors, use straw to cover the area
where the carcass will be suspended and eviscerated.
The weather on the day of slaughter should also be considered. During
hot weather, the animal should be slaughtered during the cooler 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 avoid long exposure of the carcass to high temperatures. During
cold weather of less than 30° F, the animal can be slaughtered at any
time, because spoilage bacteria do not grow rapidly at cold
temperatures. During periods of extremely cold weather, avoid letting
the carcass freeze immediately after slaughter because the meat will
be less tender than if it is permitted to chill without freezing.
Slaughter during high winds may result in dirt and other contaminants
being blown onto the carcass.