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Skinning


the blur
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I skin and quarter mine immediately after the kill, then we put the quartered meat and loins in non-scented garbage bags and put in the garage fridge for a week and then we de-bone and process everything the way we want. Never had a bad piece of venison.

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I have something just like that.....I call them "hands"...but seriously, those would be nice to have had on some of the ice cold deer I've skinned.

Edited by jjb4900
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  • 10 months later...

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