Forums
New posts
Search forums
What's new
Articles
Latest reviews
Author list
Classifieds
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Forums
Chatting and General Stuff
Cooks' Corner
ageing your venison for table fare?
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="Bigcat_hunter" data-source="post: 203256" data-attributes="member: 6955"><p>Just my 2 cents. We hunt elk. We gut, skin and quarter them on the spot. Put them in game bags. Pack them out on pack frames. Hang them from trees. Wash and pat dry and apply new game bags. Hang them in 40 degree weather for 5 to 7 days (In Oregon 40º is usually a given during elk season). Make sure you hang em and the air can get to them.*It makes the outer flesh like a hard crust and keeps the good meat inside clean. Then butcher discarding all the air exposed flesh. I have done that since I was 12 it has always been a delicacy when finished.</p></blockquote><p></p>
[QUOTE="Bigcat_hunter, post: 203256, member: 6955"] Just my 2 cents. We hunt elk. We gut, skin and quarter them on the spot. Put them in game bags. Pack them out on pack frames. Hang them from trees. Wash and pat dry and apply new game bags. Hang them in 40 degree weather for 5 to 7 days (In Oregon 40º is usually a given during elk season). Make sure you hang em and the air can get to them.*It makes the outer flesh like a hard crust and keeps the good meat inside clean. Then butcher discarding all the air exposed flesh. I have done that since I was 12 it has always been a delicacy when finished. [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Chatting and General Stuff
Cooks' Corner
ageing your venison for table fare?
Top