The Thrill after the Kill....From Field to Table

Discussion in 'Hunting and Fishing' started by SEMO, Nov 20, 2018.

  1. troutfisher13111

    troutfisher13111 Member

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    I shoot a lot of deer to eat and do all my own processing. After I make a kill, I'll hang it and then skin and quarter it as soon as rigor mortis leaves the body or sooner if it's warm out. Then I place the quarters in a refrigerator set at about 35 degrees Fahrenheit. They sit there aging for as long as it takes me to get to deboning it, usually 3-5 days. I cut it up as I see fit usually in a combination of steaks, burger, and roast. I do all my own grinding and packaging as well. I prefer a vacuum sealer to other methods for packaging. After I kill enough deer to cover 2-3 dinners a week until next season, then I kill one or two more to make into summer sausage, snack sticks, pastrami, etc.

    Thats what I consider to be "living the life"

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