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Nor about "how did you feel this morning when you woke up."Apparently this thread is not about a senior dating service….
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Nor about "how did you feel this morning when you woke up."Apparently this thread is not about a senior dating service….
I have never eaten the bones, what the heck is bone Sour?
I have eaten meat that has been blown in the joints and it was not bad tasting, again what is bone sour?
Silver Hand
I never hunted on a reservation.
I have always been "Off the Reservation". . . Skin off. Quartered, Meat bags. When you get home hang the bags in the barn, take a shower, and have supper.
Yes I have waited to skin until I was home. It is much more difficult and besides I was ready for supper and a shower. Working with a cold hide is not my idea of a good time.
Sheldon
I guess your way is OK for road hunters . . . (Folks that are close to a road or mechanical help)
The only thing we skin in the area of the barn is something we get from the pasture or one of the steers we raise for the freezer.
Sheldon
OKI just pretend I am the IRS and once in a while I collect Income Taxes . . .
Sheldon
I try a well known style and then start trying my own and developing a favorite method.I was just watching another video on dressing/butchering game animals today and now I have more questions. I have watched about 5 different videos on field dressing large game so far and none were exactly the same. It seems there are a ton of different methods out there, so I am trying my best to pick and choose what seems like it would be most effective for me. In the video I watched today they suggested transporting the animal almost whole once it has been gutted, then skinning it, cleaning it up and letting the animal age for 3 days per 100 pounds of weight. A couple other videos I watched though said to get the skin off and quarter the animal ASAP to allow the meat to cool faster. I know that aging meat is supposed to be great for the tenderness/flavor if done properly; but really how many people have the facilities to properly age a whole animal? (keeping it between 32-42 degrees F)
Is it really worth it for deer, elk, or moose to haul out an intact animal to let it age whole rather than quartering, or boning it out where it falls?
How much worse would meat be if it was boned out at the site of the harvest rather than being aged?
Does anyone here age your meat? If so how do you do it?
Would a butcher shop let you pay to age a carcass in their refrigerator? If so how much would they charge?
One thing I have not seen in this thread is the threat of meat cooling too fast. I have experienced it in several animals I have shot where I had to debone and only pack the meat out due to the distances involved to pack out of wilderness areas. What can happen with the muscle groups seperated in smaller chunks away from the bone is it will contract in such a way if the temps are cold enough and the meat cools too fast, it will make the meat tough. If you are in a situation where you must debone the meat, try not to let the meat get below 35 degrees or so for the first 5 hours or so after butchering in the field to avoid this phenomenon. It can also happen in extreme cold sutuations on whole animals where they are skinned quickly and hung whole. It is more of a pain to skin while cold but if it goes from field to meatpole in a short time frame and the temps are below 10 degrees or so, you may be better of leaving the hide on until the next day or even until you get home. Remember the hide also insulates from warmer temp swings once the meat is cooled down initially.