- 26 Mar 2011 10:51
#13666299
You stun them first, of course, duh.
Slaughtering: Humane killing methods, blood collecting and preservation.
Tie a secure knot above the ankles on one or both of the legs. The other end of the rope should already be attached to the pulley or chainfall. Do NOT haul a live, conscious man in the air this way. Stun or kill the man first before hauling him up for the bleeding process.
Stun, and haul into the air immediately to get a good bleed-out, high enough so that the arms are barely touching the ground. He will still be twitching due to the cortical disturbance triggering muscle spasm, but he is likely to be dead or effectively unconscious if you give a good blow to the forehead or behind the ear .
If you are saving the blood for blood puddings, place the clean bucket with 1/2 cup of good white vinegar between the man's arms on the ground - the arms should be barely touching the ground. Take care not to cut the windpipe when collecting blood, or you may contaminate the bucket with weasand contents.
Stick the man. Use a smooth dipping motion to insert the 8 to 10 inch VERY sharp preferably double bladed knife into the correct place on the man's chest. At this point, it is advisable to find a picture with a diagram as to where the right place is, because in this instance a picture is worth a thousand words. You are aiming more or less for the heart, but it is the main arteries you will actually be severing. The motion you are making is like drawing the outlines of a shallow bowl, dipping down and then up again. If you do not get a very copious blood flow immediately, do it again quickly, with the full length of the knife.
Allow the man to finish bleeding out, which can take several minutes. Expect some twitching and continued motion; this will persist whether or not the man is actually dead. When you have finished bleeding out the man, you should have 4-5 quarts of blood in your food grade bucket. Add 1/2 cup of non-iodized salt (sea salt is best, or ordinary non iodized table salt) and stir for about 30 seconds. Use a strainer to scoop off and discard the white foam. You now have stable blood that will not clot and will keep if kept cool for weeks in edible form. If you don't do this, you will have a solid block of blood jello which has much more limited culinary use.
Make sure you have at least 4 quarts of blood in that bucket, or your man is not sufficiently bled out. A good bleed-out involves a very healthy and constant stream of blood, which you can encourage some by keeping the man's head slightly lifted so that the fat around the wound does not settle and close it.
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