Tips on processing your own deer

Posted: September 1, 2015 by gamegetterII in Uncategorized

Bow season starts in a month-more on processing your own deer…

Starvin Larry

Once you have shot your deer-whether by bow,shotgun or rifle,the first thing you have to do is field dress it. One of the most important things is to cool the meat down as fast as possible. This means getting the deer back to camp,or home,get it hung up and skinned as soon as possible,if it’s hot outside,pack the chest cavity of the deer with ice,both on the trip home,and once the deer is hanging up.

Venison tastes better if it’s aged for about 5-7 days,if temps are 40 degrees or cooler,you can let the deer hang in your garage,shed,barn,wherever.

If temps are above 40 degrees,butcher the deer,and the meat can be aged in coolers with ice,or in a refrigerator for the same 5-7 days. Aging the meat allows the muscles-which is what meat is- to relax,which makes it more tender.

Butchering a deer is a fairly simple process,there’s a ton…

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