46
by JinxRemoving
Having cooked professionally for several years, butchery was a significant part of what I did, so no worries about going from primals to manageable cuts. Hunting, I feel like I could do-- I get hungry a lot, and can get as cold-hearted as necessary. The only thing that makes me hesitant, in terms of skill/work/etc. is the initial cleaning: being largely ignorant of what exactly grows (bacteria, viruses, etc.) in specific species in specific areas makes me a little nervous about field-stripping a rabbit etc. without knowing exactly oogly boogly germs I should be careful of in particular.
I live in a city, but apparently in California, one can hunt wild pigs pretty much whenever... this is something I'm very interested in doing. I'm not sure my Glock 9mm is the best choice, however. I have been trying to read up on what weapons are 1) legal to use for hunting in my general locale and 2) effective for the game I'm interested in eating (pig, duck, turkey... fish: sorry, but I have never really loved the taste of deer. Elk, however = YUM).
In MA, I know shotguns were the preferred hunting utensil, and in many areas, the only legal ones. The idea of eating an animal and spitting out buckshot is incredibly unappealling to me, but not having done this, I don't really know. You can use .22's and .223's to hunt some things, but not others, yet there is apparently 30.06 for hunting and .308 for TACTICAL hunting, and those are both just too big for some game... FML! I suppose I'd rather surprise an elk with a portable guillotine than shoot it.
Before you say "look it up on the internet," believe me, I am trying, but cutting through the macho caliber bs takes a damned .303 Vickers!
"Smell the hot rain on the street; it could be love, it could be alcohol."