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How do you hang and skin?
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<blockquote data-quote="mnoland30" data-source="post: 2318832" data-attributes="member: 29323"><p>No need to gut them if you're boing them out. I open the gut to relieve the pressure from the expanded stomach, then cut behind the last rib and reach in and remove the tenderloin. Much less mess. </p><p></p><p>I can tell you from years of experience that meat cools much faster in a plastic bag than on the bone. Five mil plastic isn't much of an insulator. Put ice in a bag against your forehead if you don't believe me. I've bagged meat in plastic bags in 75 degree temperatures and placed it in the shade (on cool ground) and come back for it the next day. Once it is in the cooler, bagged meat will cool down much faster than bone-in meat. I boned an elk ham that had been hung at 40 degrees for 4 hours, and it was still warm on the inside. Just the process of removing it from the bone cools it down quite a bit. </p><p></p><p>My dad hung my first deer in the garage for a few days. Worst deer I ever ate. Perhaps because it was in sagebrush country. It had 1/2" of "jerky" on the exposed meat. That just seemed like a waste to me. You can cure it in the refrigerator just as well without the drying. I just leave mine in the ice chest with a milk jug of ice until I'm ready to butcher. Or, leave it in the fridge for a week after you butcher and wrap. When I butcher, I wrap the meat in Saran wrap before the butcher paper. Keeps well for several years.</p></blockquote><p></p>
[QUOTE="mnoland30, post: 2318832, member: 29323"] No need to gut them if you're boing them out. I open the gut to relieve the pressure from the expanded stomach, then cut behind the last rib and reach in and remove the tenderloin. Much less mess. I can tell you from years of experience that meat cools much faster in a plastic bag than on the bone. Five mil plastic isn't much of an insulator. Put ice in a bag against your forehead if you don't believe me. I've bagged meat in plastic bags in 75 degree temperatures and placed it in the shade (on cool ground) and come back for it the next day. Once it is in the cooler, bagged meat will cool down much faster than bone-in meat. I boned an elk ham that had been hung at 40 degrees for 4 hours, and it was still warm on the inside. Just the process of removing it from the bone cools it down quite a bit. My dad hung my first deer in the garage for a few days. Worst deer I ever ate. Perhaps because it was in sagebrush country. It had 1/2" of "jerky" on the exposed meat. That just seemed like a waste to me. You can cure it in the refrigerator just as well without the drying. I just leave mine in the ice chest with a milk jug of ice until I'm ready to butcher. Or, leave it in the fridge for a week after you butcher and wrap. When I butcher, I wrap the meat in Saran wrap before the butcher paper. Keeps well for several years. [/QUOTE]
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How do you hang and skin?
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