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Whitetail POI...... What’s your intended Target?
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<blockquote data-quote="Hound-1" data-source="post: 2103530" data-attributes="member: 117267"><p>I'm in ne,PA. In early October archery/ muzzleloader season, it often hits 50+ degrees. We skin/ quarter, wrap in plastic wrap so the meat doesn't dry out , then place in a old refrigerator in the shop. After 4-5 days your good to go. In the off season the fridge does double duty as a beer keeper... ;- )</p></blockquote><p></p>
[QUOTE="Hound-1, post: 2103530, member: 117267"] I'm in ne,PA. In early October archery/ muzzleloader season, it often hits 50+ degrees. We skin/ quarter, wrap in plastic wrap so the meat doesn't dry out , then place in a old refrigerator in the shop. After 4-5 days your good to go. In the off season the fridge does double duty as a beer keeper... ;- ) [/QUOTE]
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Whitetail POI...... What’s your intended Target?
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