Thread: carrying deer

Originally Posted by SPEARONZ

I shoot a couple of properties that require the whole animal be removed but it’s a different kettle of fish then on public land. No matter how clean my gutting is I never seem to get the same quality meat hanging a whole carcass overnight in the bush.

Removing and hanging the legs etc individually let’s the meat cool so much faster which I think is the key to limiting waste later on.

If they are clean gutted ( windpipe and arse tied, guts pulled out from the windpipe down) and hung by the head, not the legs and in a breeze, the meat will be perfect