Quote:
Originally Posted by Bock Fever
I've always lived by the same logic: Big antlers, big meat. I've also killed all my bucks in peak rut and never had a single issue with the meat tasting bad as so many old timers profess. Everyone's palate is different I guess.
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Yep all depending how you processed the meat , I usually field dressed ,gutted and cleaned I don’t care what other said about getting the meat wet, I rinse out the insides with water Then skinned , all done with in a couple of hours after the shot. I don’t aged it , I usually deboned and warp package it and goes into the freezer . Keep a couple of straps in the fridge