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Old October 12, 2018, 01:58 PM   #24
Senior Member
Join Date: October 21, 1998
Location: Colorado, USA
Posts: 2,645
Nicely done. One of my favorite animals to hunt is the Pronghorn. I make all of mine (except the Ribeyes which we fondue) into a breakfast sausage which we eat a few times a week.

I skin (carefully) and then bone it out and get the meat into a large ice chest ASAP. When I hunted up near Nunn, we would skin and rinse with cold water at my Wife's Uncles place and then pack in ice for the trip home. I drain out the water and repack with ice on the 2nd day then freeze it on the 3rd day. It is usually April or May when I make sausage, so I thaw, drain and rinse.
Good Shooting, MarkCO
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