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Uncle Buck · September 8, 2009, 08:06 AM

It seems the main theme here, regardless of the enzyme issue, is getting the meat cooled down quickly.
I may be wrong on the enzyme issue, but I know that ever since we have hung the deer for three days, it has tasted much better and I want to get out and get another deer that much quicker.

September 8, 2009, 08:06 AM	#31
Uncle Buck Senior Member Join Date: June 21, 2009 Location: West Central Missouri Posts: 2,592	It seems the main theme here, regardless of the enzyme issue, is getting the meat cooled down quickly. I may be wrong on the enzyme issue, but I know that ever since we have hung the deer for three days, it has tasted much better and I want to get out and get another deer that much quicker. __________________ Inside Every Bright Idea Is The 50% Probability Of A Disaster Waiting To Happen.