I'll just add. make sure all butchering tools are sanitized and everything meat touches is wiped down in bleach. And air dried.
Caring for wild game.
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Please keep hunting posts to Traditional Bow Hunting. No canned or high fence hunts or stories allowed. Please be respectful of fellow members and helpful to those with questions. Treat others like you like to be treated. There is a Japanese word that I try and model my life after.
GAMAN: patience..dignity..restraint.
Please keep hunting posts to Traditional Bow Hunting. No canned or high fence hunts or stories allowed. Please be respectful of fellow members and helpful to those with questions. Treat others like you like to be treated. There is a Japanese word that I try and model my life after.
GAMAN: patience..dignity..restraint.
Re: Caring for wild game.
I agree with Ben hang 3 days min. (Temp. permitting ).
I'll just add. make sure all butchering tools are sanitized and everything meat touches is wiped down in bleach. And air dried.
I'll just add. make sure all butchering tools are sanitized and everything meat touches is wiped down in bleach. And air dried.
Re: Caring for wild game.
One thing I would like to add is I age my deer. I read about it some years back, and living where I live the temp can be up and down. So I bought a used frig and I quarter my deer asap and age @ 36/38 degrees (a Buck 3-weeks) (a doe 2-weeks) It takes any ruttin taste out of a Buck and also it makes it much more tender. My brother thought I was crazy until he had a slow cook roast for supper one night and thought it was Beef. Later on I seen on the tube that's how these high dollar steak house do there Beef for the best steaks.
Any way that's how I do it.
Any way that's how I do it.
Re: Caring for wild game.
Good advice guys. I follow similar procedures and break the carcass to boneless. Raised by a Dad who was a meat cutter has it's advantages. Being the oldest of 5 sons I was the gopher at a very young age and was fortunate to have been tutored correctly.
After breaking the boned carcass into whole sections: loins, rounds, sirloins, straps, chucks, etc., I then proceed to seperate what I want for steaks, roasts, stew meat and grind.
Roast, steak sections and ribs are left whole and loosley wrapped or covered to be aged in the beer fridge.
By this time the heart and liver have been consumed.
Whatever has been designated for stew meat or grinding is processed asap.
My boys like Jalepeno and cheese sausage and jerky, so a good portion of thiers ends up at the local locker. I like it too and they usually have enough to supply me for the year.
My personal processing method costs very little money and tastes good.
After breaking the boned carcass into whole sections: loins, rounds, sirloins, straps, chucks, etc., I then proceed to seperate what I want for steaks, roasts, stew meat and grind.
Roast, steak sections and ribs are left whole and loosley wrapped or covered to be aged in the beer fridge.
By this time the heart and liver have been consumed.
Whatever has been designated for stew meat or grinding is processed asap.
My boys like Jalepeno and cheese sausage and jerky, so a good portion of thiers ends up at the local locker. I like it too and they usually have enough to supply me for the year.
My personal processing method costs very little money and tastes good.