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Hobbies & Interests
Hunting & Fishing
Deer Processing; Do You Do It, Tips, Short Cuts, or Drop ‘em Off
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<blockquote data-quote="Johnny" data-source="post: 4098192" data-attributes="member: 14057"><p>I quarter up in the field. And get all the meat in ice immediately. It stays on ice in an ice chest with some salt getting the water drained off and fresh ice on it daily or every other day depending on weather. Somewhere around the 5th day I process it. The majority of it gets cut up as stew meat to make chili. </p><p></p><p>Every now and again I will turn a whole one into jerky meat. I did but a grinder last year so I am hoping to make some sausage this year. But chili meat is the go to. Wife and I will eat it a couple of times a week until it is gone.</p></blockquote><p></p>
[QUOTE="Johnny, post: 4098192, member: 14057"] I quarter up in the field. And get all the meat in ice immediately. It stays on ice in an ice chest with some salt getting the water drained off and fresh ice on it daily or every other day depending on weather. Somewhere around the 5th day I process it. The majority of it gets cut up as stew meat to make chili. Every now and again I will turn a whole one into jerky meat. I did but a grinder last year so I am hoping to make some sausage this year. But chili meat is the go to. Wife and I will eat it a couple of times a week until it is gone. [/QUOTE]
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