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Hunting
Long Range Hunting & Shooting
Missouri Gobbler
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<blockquote data-quote="huntem" data-source="post: 107993" data-attributes="member: 3741"><p>[ QUOTE ]</p><p> </p><p></p><p>A question - how do you handle the warm temps and keeping the meat from spoiling. Do you cut out the meat as soon as you get pictures or do you clean it and get the meat at home? </p><p></p><p>[/ QUOTE ]</p><p></p><p>Ian, I personally like to take care of the bird right away. I have found they are much easier to pluck soon after the shot. I don't care for skinning a bird because of the way I cook them. Unfortunately, I have lost birds due to prolong time in the warm temps. Lost meaning, I wasn't taking a chance even with proper cooking temperatures.</p></blockquote><p></p>
[QUOTE="huntem, post: 107993, member: 3741"] [ QUOTE ] A question - how do you handle the warm temps and keeping the meat from spoiling. Do you cut out the meat as soon as you get pictures or do you clean it and get the meat at home? [/ QUOTE ] Ian, I personally like to take care of the bird right away. I have found they are much easier to pluck soon after the shot. I don't care for skinning a bird because of the way I cook them. Unfortunately, I have lost birds due to prolong time in the warm temps. Lost meaning, I wasn't taking a chance even with proper cooking temperatures. [/QUOTE]
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