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Cooks' Corner
ageing your venison for table fare?
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<blockquote data-quote="mike33" data-source="post: 254204" data-attributes="member: 14195"><p>I am self taught but i like to get hide of asap. Sometimes i can do this with in a hour of kill due to my location of hunting. Sometimes im a few hours or even all day just depends. But even sitting all day look at all the heat coming off that deer. I always thought the quicker you could release it the better off you are. We normally have cool enough weather for hanging but i do have a back up place with controlled env. to leave hang. I hardly ever let it hang more than a few days. I kind of feel overnite is just as good as a week. Also i like to hose it down after skinning rinse all blood, hair, misc. guts, or ****. Im not a big fan of deer meat any way so just my opinion. I feel deer is a great by-product, i make jerky and bologna out of mine.</p><p>Mike</p></blockquote><p></p>
[QUOTE="mike33, post: 254204, member: 14195"] I am self taught but i like to get hide of asap. Sometimes i can do this with in a hour of kill due to my location of hunting. Sometimes im a few hours or even all day just depends. But even sitting all day look at all the heat coming off that deer. I always thought the quicker you could release it the better off you are. We normally have cool enough weather for hanging but i do have a back up place with controlled env. to leave hang. I hardly ever let it hang more than a few days. I kind of feel overnite is just as good as a week. Also i like to hose it down after skinning rinse all blood, hair, misc. guts, or ****. Im not a big fan of deer meat any way so just my opinion. I feel deer is a great by-product, i make jerky and bologna out of mine. Mike [/QUOTE]
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ageing your venison for table fare?
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