I am convinced that wild game is much better if aged for about 10 days prior to butchering, regardless of the recipe. Store bought beef is aged longer than that.
|
1 Attachment(s)
Quote:
|
Quote:
|
Quote:
|
Quote:
|
Quote:
|
The pheasents from the tower shoots I bring home whole , then fillet the breasts off the cartilage and pitch the rest . I also soak the breast “fillets” in light salt water a couple days to draw any blood out , then bag and freeze .
|
Talking about difficult to deal with later . I killed a 8 point large bodied deer in the Poconos one year on the first morning . Gutted in the woods , brought it back to the cabin wiped the body cavity out and hung it about 15 feet off the ground . Stayed there for five days , it also never got above freezing that entire trip . Drove back to VA with that thing in the back of my truck froze solid with the head sticking up looking at cars as we went by . Once home I needed to use a wooden hammer handle to push down and get the hide off . Took me over an hour to skin that deer .
|
I'm still stuck on "seven deer hanging.." That would be some type of game violation in the Republic of NY, even with a nuisance permit : )
|
Within a couple of hours my deer are at the butcher and in the cooler. He takes them 24/7 via special drop off arrangement, it’s easy peasy lemon squeezy.
|
All times are GMT -4. The time now is 02:48 PM. |
Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
Copyright © 1998 - 2024, Parkerguns.org