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Javelina Roast
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<blockquote data-quote="levers4life" data-source="post: 1647015" data-attributes="member: 106617"><p>Always use two knives for cleaning pigs or peccary (not rodent). Skin with one, butcher with another. Or clean the skinning blade with bleach water before butchering. If you get any of that stink on the skinning blade and cut meat with it, you'll be sorry. </p><p></p><p>LVJ76 is 100% correct about the "stink" gland...be careful when cutting it out</p></blockquote><p></p>
[QUOTE="levers4life, post: 1647015, member: 106617"] Always use two knives for cleaning pigs or peccary (not rodent). Skin with one, butcher with another. Or clean the skinning blade with bleach water before butchering. If you get any of that stink on the skinning blade and cut meat with it, you'll be sorry. LVJ76 is 100% correct about the "stink" gland...be careful when cutting it out [/QUOTE]
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