Muzzleloader opening day- small 8 point
About 7:30 this morning
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looks like the dog is happy, congrats Jim................
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Nice!
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Is he gonna be ok?? Congrats!
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Nice
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Very nice….
Opening day of youth season today in MO…..I watched a nice 8pt chase a doe out of my hay field just after sunrise. Looking forward to getting out there, your post makes me even more excited about it !
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Congrats on the 8 point this morning. Nice buck
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Congrats. I'm itching to get out there.
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Congrats!
I just got home from a bow hunt.
Smoked a huge doe. She only went 20 yards!
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It’s 50 degrees here right now and heavy overcast. Should I let him hang for a day or so? I usually quarter it out and put it in a refrigerator.
I don’t want to start an argument. Everyone has their own way of doing it. What works for you folks?
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My way is to cut the deer up and put it in coolers on ice. Leave for a week, adding ice and letting it drain as the week goes by (gets all the blood out). At the end of the week, finish butchering/packaging and then freeze.
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I'd let it hang till tomorrow, then bone out into the fridge.
But the tenderloins are already being prepped in the kitchen, right? Lol
Congratulations, looks like some good eats!
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Depends on the weather. Where I am it's generally not cold enough to let one hang. When it has been (not often) I've skinned them and let them hang 10-14 days but that was in a clean shed. Mostly anymore I soak them in a big cooler of salt water with gallon jugs of ice for a day then cut them up. I've thought of building a refrigerated shed so I could let them hang. I have quartered them and let them age in a spare refrigerator like you mentioned but I don't have an extra refrigerator right now.
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Want to add if you can let one hang and dry age some it is easier to cut up.
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Get it out of the hide, cool down, I agree with a day, wont hurt it if it cools down at nite, Good one!
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not having a walk-in cooler i do the ice chest thing. seems to work well and is fairly easy.
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I've got mine skinned and hanging.
I also trimmed all the fat off of her.
Removed the catfish.
I will cut her up tomorrow and freeze.
50 degrees here also.
I've never let them hang long and have never had any complaints of the taste of the meat.
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Congrats on your tasty harvest!
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Good job. Congrats.
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We built a walk in cooler close to 30 years ago . Best investment we ever made . Generally hang one for 5 to 7 days at 38 degrees .
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We have a walk-in cooler we keep at 36 degrees. It's big enough to hang 12-14 deer. I like to hang for 4 or 5 days, then process. It's usually too warm here in SW Arkansas to hang outside except for the latter part of the season, then you still have to protect from vermin.
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Ours was built with salvage materials for the most part. We have less than $200 in the whole thing. It can hang about 20 deer . Anyone interested in the how to just ask
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Want to add if you can let one hang and dry age some it is easier to cut up.
+1...And head down...😲
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