jaxs
Elite Member
I don't agree with many things you say Piney but I like your description of field dressing and will take it a step or two futhur. For optimum quality of meat,the carcass should be put in a cooler soon as possible and stay there 48-72 hours before cutting up and freezeing. Ppen raised pork is somewhat the exception and is as tasty the day it's slaughtered,,,,, unless it's an intact male,in which case nothing will make it fit to eat. To my surprise,I've ate meat from wild boars that had no boar taint at all. It might turn your stomach to see a prime beef carcass the day before it's finally processed. Back to piney's reccomendations on field dressing,people that talk about foul tasting venison have usually ate some that spoiled from lack of refrigeration. The finest whitetail hunting in Texas is between Uvalde and Laredo which is 6-8 hours from Dallas and temperatures are often in the 80s. Many deer hang in a tree 2 days then ride home in the bed of a truck or strapped on the roof of a car. Sometimes it doesn't end there. With a deer quartered and on ice,I once began feeling ill on the way home and decided to drop the deer off at a processor's. The man up front checked me in,collected fee and told me to drive around back where they were processing. There was a pile of deer about 10 feet across and 6 feet high laying on the floor. Amoungest the few visiable on outside of pile,I could see 2 that looked to have taken several hits to various parts of their body,a few gut shot and some that had never been gutted. I then realized why I was asked to pay in advance. The guy cheerfully gave my money back and I went on my way. Had my animal still been wearing his hide and been added to the pile,one of two things would have happened. The guy with a deer at bottom of pile would have got my meat and I would have got his,,,,,,about 2 weeks later when it was finally uncovered,,,,,or,,,,,his animal would have layed at bottom of pile for 2 weeks before he got it back. :vomit::ill: