At the Small Wooden Cabin, Li Long finally relaxed completely.
He gave the cabin a quick cleaning inside and out, then lit a fire to boil water.
Li Long had no plans to boil or render meat here, mainly because there was not enough time. He intended to roast some bear meat to fill his stomach, then head back.
Although the mountain weather was still quite cool in April, the meat would stink if left too long.
Once the fire was going, Li Long took a large basin to the Spring Eye, scooped up some water, and put the bear meat in to chill-the spring water was very cold, just right for keeping the meat fresh a little longer.
The bear had weighed over two hundred kilograms whole. After removing the hide, head, four paws, and everything in its belly, there were only a little over a hundred kilograms left.
Li Long now possessed exceptional physical gifts, with far greater strength than an ordinary person. Otherwise, he could never have carried all that meat back.
There had to be over a hundred kilograms of air-dried meat in the storeroom at home, along with several large basins of meat rendered in fat. His household alone could not finish it in a year or two.
Although this bear was not as fat as it would have been in winter, it still had a substantial layer of fat. The best way to preserve it now was to render it down and seal the meat under the fat.
As he thought, Li Long added wood beneath the stove, then went to the storeroom and found a length of wire. He brought it over to the basin of bear meat, washed it, drew his knife, and began cutting.
He cut the meat into barbecue-sized pieces