Personally i butcher my animals on the spot where i shoot them, Makes for alot less mess & means im only carrying out what im going to actually eat. I take all the meat, double bag it in sealed bags so water cant get in and stash it in a creek as quickly as i can after its shot to cool it. Once home i do the double bucket trick as micky has mentioned above. Let it sit in the fridge for a couple of days then process. Still tastes just as good to me, cant tell the difference vs an animal thats been hung for a few days before butchering.
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