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Smoked antelope backstrap
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<blockquote data-quote="TG-5150" data-source="post: 1553808" data-attributes="member: 103379"><p>Here is my take on goats. Get the hide off as fast as you can. The lanolin in the hide can undergo reverse osmosis. Lol.</p><p>I quarter em up right in the field. They usually go into a big cooler that we got bbq grate in th keep the meat off melting ice. Try to butcher the next day.</p><p>I have shot some rutty stinkers, in sage to alfalfa fields. I like em best off the greener feed.</p><p>A June antelope is the best, right after greenup. But them are tricky to come by<img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite2" alt=";)" title="Wink ;)" loading="lazy" data-shortname=";)" /></p></blockquote><p></p>
[QUOTE="TG-5150, post: 1553808, member: 103379"] Here is my take on goats. Get the hide off as fast as you can. The lanolin in the hide can undergo reverse osmosis. Lol. I quarter em up right in the field. They usually go into a big cooler that we got bbq grate in th keep the meat off melting ice. Try to butcher the next day. I have shot some rutty stinkers, in sage to alfalfa fields. I like em best off the greener feed. A June antelope is the best, right after greenup. But them are tricky to come by;) [/QUOTE]
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