Thread: Made Some Stock from a Recent Deer

Originally Posted by Coote

I'd forgotten about that Eka knife Vietnamcam. I imported a trial quantity as I thought they'd be a good 'extra' to sell from our market tent. (We were selling our glass work at markets back then). Plus I love knives and it gave me a good excuse to buy lots of them. I found, though, that the plastic scales broke easily. Hope yours are OK. I see you've left the skin on those legs... what happens after that? Do you skin them and freeze the meat fairly soon after you get home? Or do you hang the legs for a while?

I've had a recent practice of hanging my deer... even in summer with no chiller.... and the meat has generally been pleasingly tender. However I've also frozen some within hours of killing it. And the meat has been acceptable.... but i cant help wondering if it might have been better hung.

I broke it down like that so the meat could chill right down quickly and hung it up overnight, first thing in the morning I skinned and boned out the meat so it was all nice and cold and blood free for the long pack out.
Not always possible but I let meat cool before putting in a pack and age it if I can. That meat is still mostly in the fridge.