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How do you hang and skin?
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<blockquote data-quote="mnoland30" data-source="post: 1585685" data-attributes="member: 29323"><p>Here is the Southwest, hanging meat turns it into jerky. My meat locker is my ice chest. I bag the meat in plastic trash bags (always move the bags with one hand under the bag for support). We usually lay the bags out overnight in the bed of the pickup to cool. I take a 30 lb. block of ice along to keep the meat cool. I'lll leave it in the ice chest for up to a week. I use the gutless method, and cut the hide down the back (less hair on the meat). Boning out the meat cools it much faster. Cheesecloth and cotton stick to the meat. I use plastic bags. I tie them up and pack them out of the bottom and stash them in different spots. Near rocks, and packrat got into a Barbary sheep once, and in the bottom, a fox got into it once. One elk, a bear found before I did, and ate 1/2 a ham. I was looking around a lot while cleaning that one. Three years ago, a lion was watching me butcher a deer from about 30 yards away. Other than that, I've never had a problem leaving meat in the field. During the time it takes to field butcher an elk, the belly swells. When I'm done, I cut open the belly to relieve the pressure, and that makes it easier to get the tenderloins. Anyone who leaves the tenderloins, doesn't deserve them. For the rib meat, a filet knife works great. Once we had two elk down 5 miles from camp in 75 degree weather. Once it got dark, it cooled down nicely, and the next morning the meat we left was 40 degrees. I shot a Gemsbok in May when the temps were up to 95 degrees. I had to hurry, but the meat was fine.</p></blockquote><p></p>
[QUOTE="mnoland30, post: 1585685, member: 29323"] Here is the Southwest, hanging meat turns it into jerky. My meat locker is my ice chest. I bag the meat in plastic trash bags (always move the bags with one hand under the bag for support). We usually lay the bags out overnight in the bed of the pickup to cool. I take a 30 lb. block of ice along to keep the meat cool. I'lll leave it in the ice chest for up to a week. I use the gutless method, and cut the hide down the back (less hair on the meat). Boning out the meat cools it much faster. Cheesecloth and cotton stick to the meat. I use plastic bags. I tie them up and pack them out of the bottom and stash them in different spots. Near rocks, and packrat got into a Barbary sheep once, and in the bottom, a fox got into it once. One elk, a bear found before I did, and ate 1/2 a ham. I was looking around a lot while cleaning that one. Three years ago, a lion was watching me butcher a deer from about 30 yards away. Other than that, I've never had a problem leaving meat in the field. During the time it takes to field butcher an elk, the belly swells. When I'm done, I cut open the belly to relieve the pressure, and that makes it easier to get the tenderloins. Anyone who leaves the tenderloins, doesn't deserve them. For the rib meat, a filet knife works great. Once we had two elk down 5 miles from camp in 75 degree weather. Once it got dark, it cooled down nicely, and the next morning the meat we left was 40 degrees. I shot a Gemsbok in May when the temps were up to 95 degrees. I had to hurry, but the meat was fine. [/QUOTE]
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