Quote:
Originally Posted by Andrew Sacco
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.
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I just got in the habit . I woke up one Sunday morning in late December several years ago with a warm front coming in and seven deer hanging in the back yard . So now to keep from that happening again I just do it as killed . Plus it’s a good bit easier and quicker pulling the hide off before you open them up . Then open up rinse out , cut the inner TL out then cut the backstraps off . After that I trim the rest off the bone either for the stew in this thread or to be ground at the end of the season .