Thread: Advice on handling meat after the kill

So many factors to consider:

Hanging has rule 40degrees - 1day (so 20degrees - 2days, 10degrees - 4days but you want that breeze use a fan if your keen enough) learn to smell your meat so you know when it’s going, if it smells super gamey like the guts it’s gone.

But I reckon it’s best to break down muscle groups asap (like nz hunter does) cool then chill if possible. Better to cut up and chill in fridge once you get home unless you have a chiller.

Ya don’t need plastic bags, let it breathe in Mutton cloth, pillow cases ect but don’t let it get fly blown.

Where was it shot - a ruptured gut bag will spoil meat super quick don’t get it on back legs ie leave arsehole in before you gut so you don’t expose meat. Get this meat chilled asap

Keep hair off meat - this brings that game flavour

Drain the blood and get it all - game flavour

Don’t burst gut bag - game flavour

Take ice and get it chilled

Keep it clean that’s the key!

To many shit butchers have turned people off game meat - me included!