Of the five wild mountain goats, Li Long planned to turn four into dried meat, two cooked and two raw.
Both outdoor stoves in front of the wooden cabin blazed. Water filled the pots, one boiling wild mountain goat meat, the other assorted organs.
Naturally, the organs from five goats could not all be boiled at once. He also lit the stove inside, mainly to cook meat in fat for storage.
The caul fat from all five goats amounted to only one basinful. Li Long chopped it up, cut off some meat, and put them in the pot to cook down. The Small Wooden Cabin would have no shortage of meat that summer.
The meat and organs boiling in the large pots gave off a strong aroma that drifted far away. Li Long also cut the meat from two goats into chunks, rubbed them with salt, and hung them from iron hooks to air-dry.
He had finished processing the last wild mountain goat as well, stripping off the meat and keeping the ribs, meat, and bones separate. He had also salted some organs, ready to take home.
The five goatskins had been rubbed with salt and spread out on the turf to dry.
Swarms of flies and wasps buzzed around, then settled on the patches of grass where blood had dripped to feast.
As for the meat, although the flies and wasps liked it too, they dared not land on it because of the layer of salt.
Sun Jiaqiang helped out. Two people did come by to trade fritillaria in the meantime, and Li Long wiped his hands and traded with them.
One of them exchanged his for money. The other, just as Sun Jiaqiang had said, saw the meat and traded for two pieces, exchanging the rest for matches,