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2021-10-14 -Short Attention Span Theater-

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Posted by The Walking Unvaxed 2021-10-14 00:00|| || Front Page|| [4 views ] Top

Posted by Greng Black3494 2021-10-14 10:35|| 2021-10-14 10:35|| Front Page Top

#2 I understand Bear Fat is something to try.

Posted by swksvolFF 2021-10-14 13:12|| 2021-10-14 13:12|| Front Page Top

#3 I generally quarter, strip out backstrap (and pig equivalent) and tenderloins within an hour of taking a deer or pig, and put them on ice. Then finish butchering and packaging and freezing within 48 hours. If I have time I harvest additional meat from the neck, ribs, etc. but if not, the coyotes get dessert. I have yet to have 'gamey' flavored meat (though some venison is unpleasantly 'turpentine' flavored, if the deer browsed too much pine.) And I have kept some frozen five years and used it without problem (though it did take some aggressive trimming of the freezer burned areas.)

Posted by Glenmore 2021-10-14 16:35|| 2021-10-14 16:35|| Front Page Top

21:35 Patriot
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