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meat care

 
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  #8  
Old 01-08-2014, 11:00 AM
Bronze Member
 
Join Date: Mar 2012
Location: Missouri
Posts: 31
Re: meat care

When we get our Antelope, the first thing we do is quarter them up to fit in coolers with icewater, salt and vinegar and change it every day for 3 or 4 days. This takes the sage taste out. I would rather have Antelope than any other meat.
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  #9  
Old 11-07-2014, 03:11 PM
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Join Date: Feb 2008
Posts: 215
Re: meat care

I hunted a unit a few years ago and got 2 out on grass lands. One on one day and another on the next. The first one was skint quarted and placed on ice. The second was gutted placed in the back of a truck driven around for about 8 hours till I got home and then skint out and cut up the following day. Temps were around 40 degrees the whole time. Each one was very tasty and me and the wife both thought it was so much better than mule deer. No sage taste at all. Made good stews, sauage, and bergers out of them. Also had the straps for stakes. Looking to try and do this again this next year if we can get tags. But if the temps are right it not a huge deal...The hide on an goat is thin and allow the meat to cool faster than a deer and much faster than an elk. my 2 cents.
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