This is the best advice given, always cut from under the skin out!Little late for it now, but the biggest thing is cutting from the skin out to the hair when skinning. Hair doesn't come loose, it gets cut loose. If you don't cut hair loose, very little gets on the meat.
I usually give quarters a spray and wipe down with a cloth back home if for some reason I got some dirt, hair, or leaf litter on it.
I used to let mine sit for three days. I’d keep checking the coolers and drain out bloody water and refill with potable water and ice and monitor temps.Ok another question, how long do y’all keep the deer in the cooler before you get to butchering? Planning on “wet” aging it some but more of a cooler is my only option and I probably won’t break down the hams until next week at some point.
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If you can make room in the fridge, the meat lugs you can get from rural king or similar places can be stacked 8 high in an empty fridge. You can get most if not all of a deboned deer into one lug, maybe two if its a big deer. Trade lugs out every day so as to get rid of the myoglobin that leaks out.Ok another question, how long do y’all keep the deer in the cooler before you get to butchering? Planning on “wet” aging it some but more of a cooler is my only option and I probably won’t break down the hams until next week at some point.
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Use coarse copper scouring pads. Wipe your meat off with them. Usually pulls off hair and other particles. The copper ones don’t splinter or leave pieces like the steel wool. Learned from a butcher! Here’s an example.View attachment 80252
What a fantastic little nugget of information. Are they one deer per pad kinda things? Though it is always nice to have an excuse to buy a blow torch/extra fuel bottleUse coarse copper scouring pads. Wipe your meat off with them. Usually pulls off hair and other particles. The copper ones don’t splinter or leave pieces like the steel wool. Learned from a butcher! Here’s an example.View attachment 80252