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="edge" data-source="post: 203322" data-attributes="member: 5030"><p>Since I only hunt whitetails and not too far from home, I like to get the deer cut up the same day.</p><p>First, anyone that has ever skinned a warm deer knows that the skin comes off as easily as taking off a jacket!</p><p></p><p>Second, I have a fridge in my garage for deer meat. I like to quarter the deer and leave for about a week. Loins and backstrap never seem to make it that long though <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /></p><p></p><p>edge.</p></blockquote><p></p>
[QUOTE="edge, post: 203322, member: 5030"] Since I only hunt whitetails and not too far from home, I like to get the deer cut up the same day. First, anyone that has ever skinned a warm deer knows that the skin comes off as easily as taking off a jacket! Second, I have a fridge in my garage for deer meat. I like to quarter the deer and leave for about a week. Loins and backstrap never seem to make it that long though :) edge. [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Chatting and General Stuff
Cooks' Corner
ageing your venison for table fare?
Top