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Votes
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fluados
painting man
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angie69
very nice Betdoval!
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sonnysan
yeah !!! Beautifull
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spackler
ok
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flyman
lovely
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jh8675
cool!!
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Zetape
niiiice
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lockeman
yes, i like it! fine integration
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splodge
bot left ?? rest is great
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illnic
nice
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pixy
neato
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bluevet
horseys, yay
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queen0fbats
...
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leif
nice
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Basil
Figure 5.
Wipe out the body cavity with a clean cloth. It is best to use no water, since it may speed spoilage.
If a particular part is mutilated or bloody from the shot, it should be removed immediately and soaked in a weak salt solution (one-fourth pound salt to one gallon of water) for 24 to 48 hours. This will make the meat suitable for boiling or grinding. Badly mutilated parts may be used for dog food.
Skinning:
If the weather is warm, it is better to skin the deer in the field because the insulating affect of the skin hinders proper cooling. In this case skin the deer. It is usually easier to skin by hanging the deer from a tree. After skinning, sprinkle black pepper on the carcass and wrap in cheesecloth. Provide plenty of air circulation around the carcass to allow for cooling
During cool weather it is preferable to leave the skin on the carcass. The skin will protect the carcass, keep the meat clean and prevent excessive shrinkage during aging. Some people prefer to have a locker skin, hang, cut, wrap and freeze the deer.
Transporting:
The carcass should not be placed over the hood of the car where it may be exposed to exhaust fumes or excessive heat. If the car has a luggage rack, this may be the preferable place for hauling the carcass. A clean trunk or truck bed is also acceptable.
Hanging Cooling and Aging:
It is important to remove the body heat from the animal as soon as possible. Aging carcasses at refrigerated temperatures for 10 to 14 days tenderizes the meat. Animals killed when temperatures are over 65 degrees Fahrenheit should be handled differently than those slaughtered at cold temperatures. At 65 degrees Fahrenheit, the carcass tenderizes much more quickly and requires less aging. Perhaps no further aging would be needed at this temperature. Care should be taken in warm temperatures to avoid spoilage of the meat and prevent loss of flavor. It is best to cool the meat as rapidly as possible.
Carcasses from animals shot in cold weather should be aged at 34 degrees Fahrenheit for about 14 days.
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L@rue
Special vote for a special woman ;)
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volkswes
I like this
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scrolbar
Really nice!
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JAM
I really like it :-)
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metalic
good job :)
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Chopper
Well done.
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NewMan
wow
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Chukn8r
Way good!
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yourmom
juan valdez-y. i like it.
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skillet
...
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AtHeaMo
Best one today!
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jerry717
pretty
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blackfox
...
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Obernik
...
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dewking
...
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bocha
Very nice
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Comments
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Bryan...
That deer comment is disgusting!! uhhgh
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Basil
hey bryan its useful information if you ever want to skin a deer
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[untitled entry]
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by betdoval
Created August 07, 2003
32 votes
2 comments
w x h (8,588KB)
739 views
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