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<blockquote data-quote="greengiant" data-source="post: 1909402" data-attributes="member: 99935"><p>I agree with you on the deboning unless you are able to field dress the animal within thirty minutes of the kill and the temperature is below 38 degrees and you can maintain the carcass at this temperature of below either from nature or via refrigeration. Having harvested Whitetails for the past seventy years and managed the largest whitetail combination dog & stand hunting club in our area for forty years, I have been exposed to the harvesting and processing of 100+ deer per year. If you can get the animal dressed within a thirty-minute time frame (club rule for a good many years now) it is best to hang him in cooler head removed, hide on, body cavity propped open at a temperature of 35-38 degrees for seven to ten days. Then remove the hide and butcher. Ribs, roast, hams, shoulders, even the loin roasts cook up with a better flavor bone-in. It depends on time and temperature. If it is not possible to meet the combination of time, temperature & hanging process, as well as, knowledgable skinning, butchering, and processing, Deboning is best.</p></blockquote><p></p>
[QUOTE="greengiant, post: 1909402, member: 99935"] I agree with you on the deboning unless you are able to field dress the animal within thirty minutes of the kill and the temperature is below 38 degrees and you can maintain the carcass at this temperature of below either from nature or via refrigeration. Having harvested Whitetails for the past seventy years and managed the largest whitetail combination dog & stand hunting club in our area for forty years, I have been exposed to the harvesting and processing of 100+ deer per year. If you can get the animal dressed within a thirty-minute time frame (club rule for a good many years now) it is best to hang him in cooler head removed, hide on, body cavity propped open at a temperature of 35-38 degrees for seven to ten days. Then remove the hide and butcher. Ribs, roast, hams, shoulders, even the loin roasts cook up with a better flavor bone-in. It depends on time and temperature. If it is not possible to meet the combination of time, temperature & hanging process, as well as, knowledgable skinning, butchering, and processing, Deboning is best. [/QUOTE]
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