The Top Fishing
Chapter 655 - 280: Dealing with the Beast_3

Chapter 655: Chapter 280: Dealing with the Beast_3

"Ok, fight’s over. Now I have to figure out a way to get these two pieces of game up here." Lin Yang set down his weapon and turned to adjust the camera angle of the fixed position.

He then picked up a makeshift ladder from beside the trap and probed his way down.

The porcupine was easy to handle. After getting to the bottom of the well, Lin Yang simply weighed it, guessing it was about twenty-plus pounds. With one effort, he lifted the lifeless porcupine up and tossed it out of the mouth of the well.

Having dealt with the porcupine, the next challenge was the black bear, which gave him quite a bit of trouble.

This adult black bear weighed more than 200 pounds, and its fur was caked with a lot of mud.

As the temperature plummeted at night, ice had formed on some of the fur, and after several tries, he couldn’t get the game up easily.

Lin Yang really didn’t want to ruin his coat, which would become stained with blood and mud and there were no spare clothes to change into here, so he was extremely careful throughout the entire process.

After a lot of hustle, he finally thought of a method.

That was to tie the bear’s limbs to the ladder. Then, once he climbed out of the trap, he would pull up the ladder bit by bit.

Expending great effort, he finally managed to get the black bear’s carcass out of the trap.

The appearance of the black bear was now revealed up close to everyone.

It was a male black bear, measuring over 150cm in length and weighing more than 180 pounds. The fur on its lower abdomen was relatively intact, and there were more than twenty wounds of various sizes on its back, neck, and head, with the fatal injury being a severed blood vessel at the side of its neck, leading to excessive blood loss and death.

Simply from these wounds, one could imagine part of last night’s scene—the battle was incredibly fierce.

Lin Yang laid out the black bear and porcupine side by side on the ground, struck a victorious pose, and took a photo, capturing the moment.

"Wow, such a big black bear. The host won’t have to worry about food till the end of the match."

"Does bear meat taste better, or is it the porcupine meat?"

"Bear paw, had that before while fishing in Russia, it’s nothing special for the host."

"Bears and pigs are so cute, why eat them? Tears of weakness are running down my cheek."

"The one above is being a smart aleck."

Lin Yang sat on the ground, catching his breath for a while, and then quickly found the knotted part and untied the spearhead.

"Alright, next I need to process my haul. For now, the highest daytime temperatures are over ten degrees above zero, and it dips below zero at night. Under these conditions, meat cannot naturally stay fresh, so we need to take specific measures. In the next while, I need to quickly process all this fresh meat."

I’ve decided to stick with the old method of dealing with this meat, smoking!

Smoking is a convenient and swift method when there are no means to preserve meat in the wilderness. It involves using the smoky flames from fresh pine branches and leaves to smoke and roast the meat that needs preserving, reducing some of its moisture and extending its shelf life.

In China, places like Sichuan, Hunan, and Guangdong have methods for smoking cured meats. Given our limited conditions, we will use a simplified version of this method.

According to my plan, if I can preserve the meat for about twenty days, the temperature will drop, and then the meat won’t spoil."

Before smoking the meat, what I first need to do is some preliminary processing, skinning, and gutting. Once that part is done, next up is to build an outdoor smoking rack to process the meat since the fireplace in the house is too inefficient.

"Now, I’m going to start working. Please watch civilly..."

With a greeting, Lin Yang began to get busy with his military knife.

His long experience in outdoor fishing made him adept at handling such tasks.

For example, skinning this black bear that was riddled with wounds would have been almost impossible for the old Lin Yang.

But now, holding the military knife in hand, he had a clear concept and a mature plan in his mind on how to process the catch.

The blade traced a cut starting from the head, skinning smoothly as the edge glided between the fat layer and the flesh, peeling it all the way from the limbs and belly.

Aside from the damage caused in last night’s battle, he managed not to create a single new tear.

Once the whole skin was handled, he then sorted the organs methodically.

With nothing but a bit of salt at hand, Lin Yang didn’t plan on processing the animal’s organs in depth. He simply located and set aside the heart and the bear’s gall, discarded the rest, and threw them away.

With a gentle trace of the knife tip, he slid along the edge of the intestines and the series of organs, careful not to cause any additional damage.

Then, he used the sawback of the knife to steadily cut along the side of the rib cage, opened up the chest cavity to find the ends, and removed the useless parts, quickly cleaning out the entire set of organs.

One bear, plus a porcupine, Lin Yang took less than half a morning to process everything.

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