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…

The first thing you absolutely must do to insure great tasting venison is to quickly field dress your deer,being careful not to puncture the stomach or intestines,and prop the chest cavity open to help speed cooling. Do this even in cold weather,as the faster you cool the meat,the better the end product will be. Also be sure to remove the deers anal canal-they make a tool called Butt-Out that greatly simplifies the task-or just cut it out with your knife.

Carry a few gallon sized ziploc bags with you if you like the liver or heart,and place those in the bags,along with the two tenderloins that run along the deers backbone on the inside of the body cavity you made when you gutted the critter.

The second thing is you must either allow the deer to hang in a cold place-below 38 degrees,or skin and quarter the deer,and age it…

Since I’ve spent a considerable amount of time butchering deer for guys lately,and 90% of them had knives so dull they couldn’t be used-which is why I always bring my own if going to someone else’s home to cut up their deer- I figured it was time to do another post on knife sharpening.

Guys have handed me these “really great game processing knives and tools” that they wasted their $50.00-$75.00 or more on,and the pieces of crap wouldn’t cut through a cake without tearing it up.

Sharpening a knife is not all that complicated,it ain’t rocket science,you don’t need an engineering degree to get your knives sharp and keep them sharp.

You need a few basic things-a set of sharpening stones-(oilstones/ whetstones)-a butcher’s steel-a real one,not the 8-10″ pieces of shit that come with the equally useless knives in the wooden block on most people’s kitchen counters-an 18″ butcher’s…

Donald Trump has been a godsend to the punditry. Articles from all angles have analyzed his appeal, from: he’s a demagogue who appeals to the worst impulses of his supporters; to: he gives an honest voice to deep angst about America’s politics, politicians, and government. Most of the analyses say more about the analyzer than the analyzed, and this article will not be another addition to the pile. Rather, the Trump phenomenon exemplifies a dangerous and destructive proclivity to ignore the obvious, to pump in intellectual fog to obscure what should be clear, and to turn the straightforward into an incomprehensible jumble of complexity.

Trump’s slogan is: “Make America Great Again.” That means that America is no longer great, which is simply the truth. The US has gone heavily into debt and faces a demographic and fiscal nightmare as the baby boom generation retires and demands the benefits it has…