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Dec 17, 2009 12:15 pm
Like I said it's only the older mature rutting bucks,not does or young un's.I've killed plenty 2 yr old bucks that were awesome.
Dec 17, 2009 3:53 pm
Just curious, how long do you let the meat age before you actually process it?
Dec 17, 2009 4:04 pm
Normally,between 3 to 7 days.
Dec 17, 2009 4:05 pm
I have gone as long as 15 days on ice. I usually go between 4-10 days. It makes a world of difference. Key is to keep it iced down and draining all the time, don't let it sit in the water
Dec 17, 2009 4:29 pm
Back in the day there were a few broads I wished I could soak down in a cooler of ice a few days.
