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Old September 7, 2009, 11:26 AM   #24
Senior Member
Join Date: February 19, 2005
Location: Tennessee
Posts: 5,277
skin the animal asap. the cooler the meat the better the taste. get the animal in a cooler asap, remember heat is the enemy. lesson three.
I have always wondered if cooling it hanging with the gut wedged open versus skinning it immediately was preferable. My gutted deer are generally at the processer within 5 hours max and I didn't think this an issue even with fairly warm temps (50's and 60's).
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