Posted by Billy NY on June 07, 2015 at 07:02:48 from (104.228.35.235):
In Reply to: deer posted by randy1 on June 07, 2015 at 05:16:24:
If you can get the carcass hung and meat off it, and into the fridge, that will be best. It should take an hour or so, you can easily do that with a sharp fillet knife or meat cutters knife. Then remove a portion at a time for trimming, removing silver skin, sinew, fat etc.
In these warm temperatures you cannot waste any time, get some help lined up and have them ready to cut in a suitable place, cooler the better, before you shoot.
In these warm temperatures, be cognizant that the fat on them will be slippery and slimey, clean that off the knife or knives before you start trimming or cutting and it will be often. You can trim a backstrap in place or on the table, one side of the knife will be in meat, the other in fat and you don't want to reverse the side so that you are smearing fat into the cuts of meat. My rationale is that I've always done it that way and I have never had any game taste in the meat. Its so much easier when the carcass is skinned and allowed to cool off, the fat dries and hardens up, easier to deal with and not so viscous so as to smear. I just use a dry paper towel to clean the knife. I can appreciate aging, but it has to be controlled, certain temperature and humidity, so unless you have access to a walk in cooler or a place that can do this, its just best to immediately field dress, skin and start taking meat off the carcass, trim/cut and freeze. Thin food storage bags, (twist and tie) squash the air out, then place those in a larger ziplock, squash the air out, it will last more than a year in a freezer with no burn, one box of the storage bags and a few large ziplocs will go a long way actually.
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