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Old August 17, 2011, 04:04 PM   #25
Senior Member
Join Date: March 11, 2010
Location: South East Pa.
Posts: 3,364
I agree with tynimiller about getting the bone out of the deer. I never heard his reason before. I always thought that the bone marrow held the laurel and cedar bitterness in it. Either way, it does make a difference. I started doing it because hunting out of state forced us to cut up deer in camp. Now I never leave the bone in. We quickly cut big chunks off the deer and put them in 2 gallon freezer bags and then in coolers. I have meat in a cooler for 5-6 days before I cut and trim it. It makes your hands numb when you finally get to cut it up. Just watch your coolers and if it is real hot keep draining and adding more ice.
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