Quote:
Originally Posted by fishtank
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
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Me too, a good rinse ensures clean hair free meat. I rinse and wipe down.
How you treat your meat (or fish) the minute you catch/kill it will have an enormous impact on the quality of the meat.
My dad would never hunt in warm temperatures.
We would take precautions and extreme care an attention when gutting and field dressing game to ensure you aren't getting any "surprises". It only takes one knick ..... we have all been there.
Hanging for a week in the cool room or shop (if the temperature stays cool) is the way to go before breaking it down.
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