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About LinkBacksSo lets get this straight for us NOT in the know.
1: Shoot it! F%@K&N BANG!
2: Gut, clean and then back to camp/car.
3: Hang with skin off and bullet wound cleaned up, joints separated to let meat get a 'skin'. Either up high, in a creek or in a chiller. (old tall fridge??, do you need to separate joints if chilling??)
4: Leave for 5-7 days.
5: Carve it up and then freeze and/or eat.
Is this about right. Any further tips?
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Thread: How do you keep you meat cool?
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05-05-2013, 01:23 PM #22Member
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