Quote:
Originally Posted by CraigThompson
If I don’t have the meat in the frig or freezer within three hours of the time it was killed somethings gone wrong .
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Because of the weather in VA or because you don't prefer to age it? If it's hot or too warm, I'll skin, quarter, cover in cheesecloth and stack the parts in an empty fridge for 24-48 hours before butchering. Grouse 3-7 days, pheasants 5-7 days, woodcock a few days.