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Showing results for tags 'butchering'.
This year I am going to try dry-aging and butchering my deer. I just bought a big freezerless fridge to use to age it. The plan is to put the whole, field-dressed deer in the fridge, skin on, for a week. then butcher. My question is this, I've read a lot of posts about bleeding out deer, in ice chests, by quartering and skinning them and hanging them in the fridge, etc. If I'm not going to skin my deer (which is what the farmer that usually butchers my deer for me recommends) is there some way to drain out the blood? Also, should I hang it head up or head down? Thanks
I am a new member who does not hunt but wants to learn about processing game and curing meat. I have cked all types of game and smoked rabbit last weekend in the "Big Green Egg" cooker. I am interested in collaborating on proscuitto making, bacon, pancetta, sausage and general butchering. I am located in Broome County.