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Hunting
Long Range Hunting & Shooting
De-Boneing and Butchering. Whats your Process?
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<blockquote data-quote="el matador" data-source="post: 867786" data-attributes="member: 12193"><p>I backpack hunt exclusively, so it's always deboning on the hill. I bring plastic to lay the cuts on as they are removed. The meat is placed into pillow cases which are then put into garbage bags and into the pack. Once at home I thoroughly rinse the meat and cut off any crud. I pat the meat dry and put it in the fridge on towels to drain for 12 hours. Then it's flipped and another 12 hours to drain, after which it's covered in saran wrap and aged in the fridge for another 5 days or so. At this point I butcher it and vacuum pack it. I would like to get some actual butcher knives at some point but for now most of the work is done with an 8" Puma Bowie knife. I also carry a 4" folding knife for skinning duties and a pocket steel for sharpening.</p></blockquote><p></p>
[QUOTE="el matador, post: 867786, member: 12193"] I backpack hunt exclusively, so it's always deboning on the hill. I bring plastic to lay the cuts on as they are removed. The meat is placed into pillow cases which are then put into garbage bags and into the pack. Once at home I thoroughly rinse the meat and cut off any crud. I pat the meat dry and put it in the fridge on towels to drain for 12 hours. Then it's flipped and another 12 hours to drain, after which it's covered in saran wrap and aged in the fridge for another 5 days or so. At this point I butcher it and vacuum pack it. I would like to get some actual butcher knives at some point but for now most of the work is done with an 8" Puma Bowie knife. I also carry a 4" folding knife for skinning duties and a pocket steel for sharpening. [/QUOTE]
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De-Boneing and Butchering. Whats your Process?
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