Put an inch or two of the natron mixture in the bottom of your plastic container.(A system like this makes it much easier to change the natron in a week, but you could also just pack the inside of the chicken with loose natron.) Fill muslin bags with natron, or use cheesecloth and twine to make little natron packets, and the stuff the inside of the chicken with them.Gutting and dehydrating is the same process deer hunters use today to make venison jerky. And bacteria and fungi can't grow (well) when they're deprived of water, so they can't cause rot and decay. The natron helps dry the body tissues quickly. You will have to adjust for yourself depending on the size of your chicken and the number of times you need to change the natron. We used a 1-cup measuring scoop as our unit, and we tripled the recipe for our initial packing. You need enough to pack the inside of the chicken and surround it, outside, with a couple of inches of the mixture. This is important: the drier your chicken is, the better and faster the mummification process will go.
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