Adam,
There are a lot of relatively quicker methods out there, but all produce some
level of stench. For larger specimens (such as your lamb) I have found
cutting off as much excess muscle flesh along with disarticulating larger
portions (forelimb, hindlimb and skull)before processing helps keep down
grease. Rather than macerating (smelly for big stuff) or boiling (may make
meat gum-up and adhere to bone plus could boil out too much grease and leave
the bone too dry) you can put the animal in a pot on simmer for a few days,
pouring off and refilling with new water every other day. A friend of mine
would frequently add spices such as bay leaves to disguise the smell when
processing in his own apartment. I've also used this method on an outside gas
grill with smaller animals when visiting relatives kind enough to collect dead
things but not kind enough to let me cook them down on their stove. Be sure
not to leave it on overnight though, just close the lid to keep in as much
heat as possible.
For smaller specimens macerating in a jar with loose lid works best for me.
Again if you have a balcony you can leave the jar outside to decrease smell,
but with a loose lid on the smell shouldn't be TOO bad. Others I have known
have drilled small holes in the ends of long bones partway through processing
to help reduce grease in the ends. If you have some out-door space you can
try hanging specimens in a home-made fine mesh screen bag off a tree (or hook
on a balcony) and letting nature do the work for you. The prior suggestion of
burying the mesh in a large pot full of compost would probably limit smell
more (must try that). If you really need it quick and have access to one
through a vet school or such you could try an autoclave.
As for fish, there really is no substitute for good ol' jar maceration. No
bone-warp worries and it just works so quickly.
Good luck,
Jodi
Jodi A. Jacobson, Ph.D.
Adjunct Assistant Professor
Department of Anthropology
250 South Stadium Hall
University of Tennessee
Knoxville, Tennessee 37996
Phone: (865)974-4408
Email: [log in to unmask]
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