-
September 15th, 2015, 03:22 AM
#11
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).
"Everything is easy when you know how"
"Meat is not grown in stores"
-
September 15th, 2015 03:22 AM
# ADS
-
October 14th, 2015, 07:58 PM
#12