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I butcher my own deer too.... I do it in my garage either same day or next day (depending on the time and weather)....Hang, skin, cut into manageable portions and place in a basement fridge until I have the time to debone all the meat. Before it goes in the freezer it gets trimmed, removing all fat and silver skin..... The meat portions now get packaged/wrapped tightly in a heavy layer of saran wrap, removing all air before labelling and going into freezer bags (the meat lasts a long time this way and no freezer burn).
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