Next time put a hand warmer between the gloves and go to town on yourself. The Stranger!!!
The Butchering Thread
- Thread starter Buckmaster
- Start date
How do you know these things, like the Stranger and the Cleveland Steamer and the Alabama Pigroast and the Stomper? How?
Day 1 of a 30 day backstrap dry age with Brendan’s doe. Fridge contents: Venison, Beer, and Potatoes. How I roll….
So you just hang it and forget it? Or is there steps I’m missing? I think Jesse did something like this a while ago.
Great day. Skinned my kids buck took it to Mallory. Came back cut him up for summer sausage. All accomplished hanging from a tree in the back yard. I enjoy deer hunting, deer processing and everything to do with deer when temperatures are fit to work without refrigeration. Going to be some good gun seasons temps coming up. I think we are actually going to get a winter this year....
I have not taken any meat to a butcher in years. I had all the deer meat trimmed cleaned and bagged ready for the butcher and I can't find my kids permit. I took a picture of the confirmation number and time and date but not the top of the tag with permit number or name. I can't get the odnr app to work on my phone. Im so pissed I know freaking idea where it is. Do butcher shops require more than confirmation #?
Thanks. Just found it in the trash. Will have to wait until Monday to drop it off unfortunately.
Does that start to get some funk to it? Is it the dry fridge air uncovered that keeps bad bacteria from growing? I'm very curious as to where the line is drawn from aged to spoiled with no cultures being used......Id like to try this but am afraid I'd f it up.....
Way easier when done right away while still warm.
Let the weight of the hide slowly roll it off while you lightly slice. Cut horizontal holes in the hide for handles as needed (if not keeping hide).