Posted by Fullers Farmalls on November 17, 2014 at 16:32:17 from (69.58.31.249):
Didn't want to hijack the post below. So here it goes, when we hang and skin out deer we hang them by the legs with a spreader bar we make. Then skin them asap. Sometimes they are warm if we shot them below the house other times they are cold because we shot them in the morning at our cabin and don't come back till that night. We always removes the skin that night. Now as for letting them hang. If its cold we will hang ours for up to a week. I can say the most tender meat we ever had was when it was below freezing out side and our garage was around 34-36 inside. You could cut the hind quarters with a pretty dull knife. It just slide right through the meat. I know they age beef so why not age deer if conditions are right? Seems the meat is way more tender and loses some of that game flavor.
BTW these are all deer I've shot over the pst couple years. Haven't had the time to hunt enough yet this year.
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Today's Featured Article - Hydraulics - Cylinder Anatomy - by Curtis von Fange. Let’s make one more addition to our series on hydraulics. I’ve noticed a few questions in the comment section that could pertain to hydraulic cylinders so I thought we could take a short look at this real workhorse of the circuit. Cylinders are the reason for the hydraulic circuit. They take the fluid power delivered from the pump and magically change it into mechanical power. There are many types of cylinders that one might run across on a farm scenario. Each one could take a chapter in
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