Do it all.
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Ever since I saw a bunch of deer being processed together, did I stop taking my deer to a processor. I was not going to let the meat that I so tenderly and lovingly nurtured for 7 days, religiously draining the water in the ice chest, and added more ice to be mixed with other meat that wasn't cared for the same. I saved about 150 dollars by learning how to do it all myself and I KNOW that I have the best meat in town for my family. That's my story, and I'm sticking to it.
Oh, by the way, I skin mine, quarter, and take the tenderloins out from the outside. My deer is on ice in 30 minutes or less. Age my meat on ice for 7-10 days depending on whether it's an old buck or young doe. May God bless all of you with a great season.
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Originally posted by native_texan View PostI was not going to let the meat that I so tenderly and lovingly nurtured for 7 days, religiously draining the water in the ice chest, and added more ice to be mixed with other meat that wasn't cared for the same.
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I usually skin and quarter all mine. Do most of all my own processing. Only when I take one to get special stuff made do I not quarter it and that is usually late season and cold outside for the ride. The lastest thing lately is some of the guys taking their deer to processor and paying extra for field dressing it. It will be a cold day in H-ll before I do that.
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I skin, gut, quarter, then refrigerate for 24 hours. It then becomes sausage.
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