Plans for this years deer, processing

Going to load up the chest freezer with gallon jugs of water instead of bags of ice, also going to brush the inner loins and backstrap with honey to seal them off for dry aging for 10-14 days. Used bags of ice in the past but trying to keep it dryer this year and the honey will be a seal instead of having to trim off what gets dry. Will have to include some pics of the process espically if it goes well.

 

Oh please, just take it to the damn butcher already. lol

 

Let me know how the honey on the dry aging goes.

 

Covey suggested using honey last year as a sealer it should work.

 

I am sure that you may favor that approach but me personally I will not let another man touch my meat.

 

I'd sure hope you wouldn't


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