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To hot to hang a deer in garage for a week to age. What do I do.

Discussion in 'Bowhunting Talk' started by kimberglock, Sep 16, 2011.

  1. gutone4me

    gutone4me Grizzled Veteran

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    A rage in the cage with bleed em out ! :throw:

    I almost threw up typing that :busted:
     
  2. JoCo

    JoCo Newb

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    Quarter, ice, drain, repeat for a week. Was good enuff for my daddy and his daddy before him.

    Sent from my Eris using Tapatalk
     
  3. Archie

    Archie Weekend Warrior

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    I put the meat in ice water in a cooler. Drain it everyday for 4-5 days, then its off to the cubeing machine.
     
  4. quiksilver

    quiksilver Weekend Warrior

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    Steve Earle, ladies and gentlemen!

    I don't get many movie and music quotes, but I got that one.
     
  5. JoCo

    JoCo Newb

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    DAmn I just quoted copperhead road without trying. Score.
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  6. Bob Thomas

    Bob Thomas Die Hard Bowhunter

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    Aging is hog wash!
     
  7. Vendetta

    Vendetta Die Hard Bowhunter

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    If venison is anything like beef, I would tend to disagree, to a point. Aging meat, steaks at least, produces a different level of meat to my palate. I've never heard of anyone aging deer, but that doesn't mean it doesn't provide some benefit. I would only think that aging the steaks would be worthwhile as I've never heard of aged hamburger.
     
  8. Saltysakz

    Saltysakz Weekend Warrior

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    I second that! Plus it leaves more time for hunting. I usually hunt my uncles property which is 3+ hours away. If I only have a weekend to hunt I'd rather spend my time hunting than butchering. If you shoot a doe you can drop of at processor and be back in tree stand hunting in an hour while someone else is doing all the work.
     
  9. stikbow26

    stikbow26 Die Hard Bowhunter

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    Same here no need to age.. I have cut up a ton and it turns out perfect every time..
     

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