if your new into the sport you should carry all of your kills to someone and have them process it for you.so you don't waste meet.
luvs2hunt way to go nice kill
LOL... 31 years old, hunted since WI would let me (12). We butchered all of our own deer and small game. Rules where if you killed it you gutted it and did majority of cutting it up..
Pigs are very different from deer for cuts of meat and how to cook it, hence the reason for questions.. no way in hell that makes me someone that should take it to someone else.. i've had no issues completely skinning and cutting up the 75lb ones i've taken..
pic below, taste was great with dry rub and bbq marinaded in fridge all day.. it was the texture of the meat that was not like i've had before (real chewy). i contribute it to the higher heat and well done state .. all was eaten, but just not as good as i've done before..
I bleed them out over ice for a few days. take the silver skin off. before cooking, marinate for a day and then I sloooooow cook it. 185 deg. for 8-10 hours. falls off the bone and delicious. My way.
what he said, most important thing: bleed them out on ice for a few days. when done cleaning leave whole or quarter up put in cooler cover with ice. take drain plug out. keep ice on it until water is draining clear
no that is something i'd never see in a youtube video.. thanks, will try with next one (small game season opened today)
Nice job Allen!
