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How do you hang and skin?
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<blockquote data-quote="JTComfort" data-source="post: 2318571" data-attributes="member: 103514"><p>Correct on all fronts. Plastic is an insulator. We should only bag in plastic after complete or near complete cooling and in a cold environment. Bacteria need two things to grow rapidly, heat and moisture - plastic ensures both. The "best" anti bacterial enclosure is the animal's own skin - excepting a badly gut-shot specimen. Properly bled, gutted and cooled as rapidly as possible (within a couple hours), the animal won't spoil. Propping open the body cavity and washing inside with vinegar will help to build up a dry cuticle and ****** bacterial growth. A dry-aged deer handled this way (and stored in a well ventilated place, shaded, <40 deg. F and <50% humidity) and allowed to hang for two-three weeks and even longer if conditions allow, will be sublime, tender and unlike any game meat you have ever had.</p></blockquote><p></p>
[QUOTE="JTComfort, post: 2318571, member: 103514"] Correct on all fronts. Plastic is an insulator. We should only bag in plastic after complete or near complete cooling and in a cold environment. Bacteria need two things to grow rapidly, heat and moisture - plastic ensures both. The "best" anti bacterial enclosure is the animal's own skin - excepting a badly gut-shot specimen. Properly bled, gutted and cooled as rapidly as possible (within a couple hours), the animal won't spoil. Propping open the body cavity and washing inside with vinegar will help to build up a dry cuticle and ****** bacterial growth. A dry-aged deer handled this way (and stored in a well ventilated place, shaded, <40 deg. F and <50% humidity) and allowed to hang for two-three weeks and even longer if conditions allow, will be sublime, tender and unlike any game meat you have ever had. [/QUOTE]
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