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The Butchering Thread

18 days and this stuff is outstanding! Been a while since weather was good enough to do a real age on a deer.
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Got it all cleaned up and in the freezer last night. Backstraps never made it. They got cooked and ate during the last few days. The entire deer basically got cut into steak or steak bites it is so good. We can buy burger this year. (Probably have to get half a cow actually)
 
18 days and this stuff is outstanding! Been a while since weather was good enough to do a real age on a deer. View attachment 216060
Got it all cleaned up and in the freezer last night. Backstraps never made it. They got cooked and ate during the last few days. The entire deer basically got cut into steak or steak bites it is so good. We can buy burger this year. (Probably have to get half a cow actually)
Were you able to do this in open air or did it have to go in a cooler or fridge to keep humidity down?
 
Were you able to do this in open air or did it have to go in a cooler or fridge to keep humidity down?
Open air in my barn to keep the sun off it. I used to do this with all of them back when I only hunted late season. The taste and tenderness of this one has me wanting to go back to those days. Just got away with it when I started hunting with my kids.
 
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Best I ever had was one that we let hang for two weeks.
People could never tell it was a mature deer after a 2 week hang. All taste like those fresh inners. When I do this, I dont even cut those out first. I dont want the contamination. Needs a good washout with a hose to get all the junk out, this also helps with cooling the meat down fast. Keep the sun off it it and leave it alone. This deer froze for a couole of days and didn't hurt a thing. I pulled the buckey and waited for the neck to drip before going after it with a knife. That was last Saturday when I started a fire for backstraps.
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