【いのしし解体】２４歳人生初体験！丸々１匹イノシシ解体！
I’m going to get started right away. I sold this Shishiina Shishiina about a year after graduating. The inside is similar now, but I’m going to peel the skin. How to hold the knife. I basically only use this 3cm long knife. Basically, you should hold it side by side and short. Make sure to hold it against the back of the knife . This makes it easy to apply too much pressure, so if you hold it like this, the blood will slip and the knife will fly off if you apply too much pressure , so you should always hold it like this. When cutting, don’t cut in small increments, but try to make as long strokes as possible . Let’s get started right away. This one still has its head, so the first thing I’ll do is cut it off. To cut the head, you can see the ears there. I’ll cut it from behind the ear, starting from the base of the jaw . Can I cut through that tiny jaw? It’s not good. This is the tip of the jaw, so it’s better to insert your teeth from around here . I’ll insert my teeth into my right hand. I just cut behind the ear. So, aim behind the ear and insert like this. On the other side, aim behind the ear and insert the tooth. Like this. Now, after inserting the tooth, if you move it down like this it will open up a little. The throat is here, and in the middle, you can remove the throat here and split this white part. That’s where you’ll insert the tooth. Now, because the tooth is being inserted, the whole throat part has come apart. This white part is the whole throat part. This is the seti. Put it in the seti and cut it. Like this. It will fall just like this. Where does this go? We’ve taken the usable parts of this one, and the usable parts , yes, we can cut them off, but we want to bury them back in the mountain. Now we’ve lined them up and we’ll use what we can buy. We’re trying to make use of everything and not waste anything, so we’ll use all the usable parts like the skin and bones . First, put it in through the shaking air. You’ll cut it. Then, lift it up so as not to cut the meat underneath . At this time, while pulling the skin tight, your left hand is very important, as it rests on the fin. What does your mind see when you cut the skin? There are quite a few things you can do. Increase the number of colors in your chopsticks. That’s right. Don’t waste any. What does your mind see when you cut the skin? There are quite a few things you can do. Increase the number of colors in your chopsticks. That’s right. Don’t waste any. What does your mind see when you cut the skin? There are quite a few things you can do. Increase the number of colors in your chopsticks. That’s right. Don’t waste any. If you cut it carelessly, it will start to go bad sooner. After all, it’s important not to worry about the fat slicing . Unlike other wild boars, there are times when the fat is delicious when you cut it, so if you remove it cleanly without leaving any of the fat on the skin, you can make good meat. Once you’ve finished with the hind legs to a certain extent, it’s time to remove the front legs. Cut the dough. This completes half. Add the legs and lower them, then lower the body together, lower everything to the muscles, and suddenly forget about your brain. Also, you were pulling hard with your left side. This is amazing. Remember that, and try the other side. Yes. It’s heavy, as expected. Add the legs. A little bit more toes. Add a little bit more legs. I’ll do it in half. Amazing, amazing, amazing. The skin is going to tear. Right. I have to cut the skin. After all, it’s fine to line them up. Don’t cut. That’s why, if you line up the body, it won’t get damaged. And then, this. How do you do this here? Here. This one, put this one in front first. This one, put this one in front first. This one, put this one in front first. This one, put this one in front first. This one first. This one first. This one first. This one first. This one first. Today, if you try to do it in one go, you have to push really hard. If you do that, it will break. If you imagine just cutting the surface , you won’t cut the flesh at all. You’re only cutting this white line. No force needed. So, you don’t need force, and it doesn’t dance like this. If you push too hard, it goes in too far and cuts. But if you just use these scissors , and just do it little by little. Stroke and melux over and over, and pull, it won’t turn out like this. You definitely don’t need any force. You don’t need it. If you use too much force, it will pierce the meat, so I’m pulling it with a strange, rough, high-pitched breeze. That way, it only cuts the superficial tendons , so it’s hard to cut into the meat , and it’s hard to cut the skin. And it’s hard to cut the skin.
Also, if you make the teeth at a 90-degree angle to the skin or the meat , it will cut. It will cut. Like this, I’m laying it flat now. I mean laying it on its side. It’s lying against the skin. If it’s standing up, it’s like this. If you cut like this, you’ll cut the skin. But if you lay it flat like this, it won’t cut the skin. That’s true. It only cuts the tendons. And the other important thing is this left hand. If you don’t pull properly, the tendons won’t come out. It’ll cut. Completely. The left hand is quite important. It’s cold and tough, but the left hand is important. So, do you start this way first? Yes, that’s right. It’s already at the same height here. Then, you bring the height here up and then lower it for a moment. Does it matter which way you start? You can start from whichever is easier, but the general idea is that when cutting , if you lower it, it’s easy to cut the hair. But if you cut it from this side like this, it looks neat. The hair is like this. If you cut it the other way, you cut it against the skin. So, if you start from this side, the hair won’t stick to the flesh. That’s the idea. In any case, the hair doesn’t touch the flesh. If you do that, it will get covered in streaks of muscle and make it difficult to use for food techniques or anything like that, so you don’t add any hair. And then, with the hand that touched it, try not to touch meat as much as possible. Normally, blood gets on your hands, right? And when you touch meat, it turns red. That means it gets on meat that already has blood on it. And then the blood doesn’t taste as good . So, if you do touch it, or at the very least, if you do touch it, hold it by the bone part. Try not to touch the meat, as much as possible. Is that on your left hand okay? Really. I want to pinch the picture. If you pinch the picture, it’s better to warm your hand on the stove or something and try again. Once the picture has come. You can drop this with this. This part and this meat are separate. So you can drop it along this line. See? It’s fine. If this meat was a big answer, then it would be okay to remove it here because it would be thick, but at this rate, there’s nowhere to eat, so there’s no point in removing it . Where is this? If you remove the skin of that vagina there , it will connect. Here? I connected it a little bit before, but it’s all gone. That’s not a cake. So, that line. It won’t come out because there isn’t enough tension in this situation . See. See. There’s absolutely no difference. But it’s easy to understand, right? I pulled it. Where should I put it in? It’s super easy to insert. It ‘s super easy to insert . Let’s try it. The buttocks area is curved like this, so you have to curve it as you go, like this, like this, like this, like this, it’s curved like this , so if you don’t curve it as you go, you’ll end up cutting the meat like this. I see. I see. So , if you do it while imagining what the body is made of , you’ll understand, oh, it’s the buttocks that’s curved here . It’s the butt and other rounded parts, so that’s how it is. Butts are like this. Not like this. Right. The straight and rounded parts are different. I definitely cut it , didn’t I? But there’s nothing I can do about it. Until you memorize the structure of the body, you probably can’t help cutting flesh or skin. Once you understand the structure, you can imagine in your head what this part is like , and you ‘ll be able to bend the teeth automatically. Just now, I was bending it gently and moving forward, right? I wasn’t thinking about it. It was like this. I remember, so I do my best. If I didn’t remember it, I would have just cut it straight in the same way. A little more, that, this is a different, lighter part, but this time it’s firmly attached, what was it last time just now? It shouldn’t be attached firmly, so just go as is , start with the skin, and drop it. Moving your hand, your left hand, like this. Look carefully. Hold it. Hold it. Squeeze it . Insert it. Once you put it in, it gets to this point. Move, continue, move, continue, move, continue, continue, and keep moving like this. Lower it near the cutting area . Then, see, the work stroke will lower it like this, so it’s like this in lots of different places, at home. That ‘s true. That’s right. Oh, stop. That’s right. That’s right. That ‘s good. It’s a great movement, it’s like an overwhelming change, is n’t it? It’s completely different. That’s right. It becomes a meal. But this is something more amazing than a butcher’s . Even at butchers, most people who have never held such an event say that they have roughly , if they have roughly, they can block it and then, you know, cut the meat raw. Wow, it’s so easy. Right? But I’m facing halfway, so if I go all the way down, the skin should be ready to come off. If I go a little further, I think, and it’s a little deeper here too . This is the waist, so it goes down like this, and goes up like this. After going like this, you have to curve and then go up again. Because there’s this S-shape in the body . You imagine that, that’s why you hit the ball like this. Oh, so amazing. You imagine it. And, that, the blue part is, no, this too, like this. If you go a little further here, there, that’s it. That’s right. You can move forward in one go, right? Move forward in one go. Good, that’s a new move . Well, let’s take a break. Close your hand. We’re almost there, already. No, shall we do it? No, let’s stop. We’re almost there. Already, have you looked? We ‘re already halfway here, so if we get this far it’s over. Almost there? No , let’s stop. Is this here? Yes. See, here, here, here. Is it floating? There’s a gap, right? Ah, really. You can see the goal now, can’t you? If we just connect that it’ll be over. Just a little bit more. And also, this time, on this side, you lay it down like this and stand it up like this. But on this side, there is depth on the side, so this time, while it is still lying down , you put the teeth a little into the opening. This one stands up. Exactly. So, what happens is, if you lift it up like this, it hits this, see, skin over here, and it doesn’t go like this. Do you understand? Do you understand? No, this is the wall. And it’s the back side, so if you look here, it’s not round, it’s like this. Yes. It’s quite erect. Yes. We’re working on that part now, so we’ll sink our teeth in. Like this. And, as you cut, even if this kind of thing remains, it all forms, like, several walls. Yes. We can also drop it all together like this . But this side isn’t vertical yet . It’s horizontal. Like this. The teeth. Because you haven’t cut all the way down. If you peeled it all the way up to here , it would look like this, but because you haven’t peeled it all the way now, it’s like this. It’s horizontal. Not like this. Like this. Do you understand? This side has gone all the way to the back, so we’ll sink our teeth in. Like this. So, we’re inserting it vertically after all. Am I talking about from the back? Right. The inside of the body is straight, so you can stand up. Essentially,
it’s a square 100 points. Oh, straight. Yes. Like this, yes. If you get this far in that part, it’s like this. Up to here, it’s like this. However, if this is facing like this, it’s like this. Yes, yes, yes. Not like this. Right
. Not like this. The point is,
remember that the direction of the teeth is important . Kacchan would say, once this is facing this far, then do it like this. Ah, I see. That’s what it means.
Remember that, move your teeth, the direction they’re facing. Then it becomes even easier. It’s not easy. This is still like this, right? Right. So, if you do it like this, it becomes like this. Right. Once you remember that tooth movement, predict, um, don’t cut the skin . Let ‘s
go all the way to the end, to the neck, to the place where you’ll immediately stand , let’s go all the way. Then it’ll be easier to stand up, here, too, like up. Just don’t pierce the skin, cut something first, and then cut. くそくそくそくそくそくそくそくそくそくそくそくそく。 English: Isn’t this a little difficult? The body is like this, but this won’t come out . This won’t come out. This, this, this, this, this, this, this, this, I said this earlier , if we do it this way we can keep going like this. Go vertically now. End of the journey. With this, this, now, see, this is going down, but this
still can’t go any further. We won’t adjust the height and drop it, so we’ll drop it from here. On top of this, the skin’s original position is vertical, over here. Yes, if we do that,
it will just rest on the wall and we can move forward. Yes, yes, yes, yes. What do you think? That ‘s good. No, it’s easy. Oh, I see. So, you make a bead, for example, it’s long here. Oh, make a bead even further below . Like this. Then you don’t have to make it vertical, you can make a bead. This is a good idea. You can make it vertical and make it a wall, or you can do it the usual way, make a bead, hold it comfortably, or hold it short. That’s what I like. Like this, you know , if I do it a little too much, I’ll make a mistake. And finally, the biggest thing. Oh. And it
‘s good. By always putting your face in,
these scars will increase, right?
神奈川県相模原市藤野で独自性のある方のところにど素人が体験し、見たい方にも同じ体験ができる！をテーマに掲げています。あなたも藤野に来たくなる。
今回も人生初めての体験をしてきました。数年前から命をいただく機会に興味を持ちつつなかなか前に踏みだせず、今回YUOTUBUを通してとても良い体験をすることができました。１つ１つの動作が理にかなった動きでまさに職人技でした。次回はお肉を精肉へ
１匹からいつもスーパーで見るあのお肉になりました！乞うご期待。
＃いのしし解体
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