This isn't exactly an archery related question, but if I quarter an animal should I let it cure in cape bags or just hang as is?
If the weather is right and there are no flies I always just let them hang. I'd smell the meat daily. At first it has a raw smell but when it has hung long enough that raw smell will change to a more mellow aged smell. Time to cut and package.
Thank you
I misunderstood, when you said cure I thought meant to salt cure the meat. You meant age. I too do it as Charlie. Usually I quarter my animals and remove the back straps and fillets. Each quarter goes in a game bag and the back straps and fillets go in a separate bag. The they go in my beer refrigerator for 5-7 days with room between the bags for air to circulate. Then as Charlie says when the smell changes to a mellow aged smell I remove it and cut it up. Been doing it this way since the early 70's, only had 1 cut up by someone else and was not happy with how they did it or the question in my mind of "is this really my deer"?
KS, I do mine just like you do.
Checking it often, and while I'm there...
Well, a beer just jumps into my hand..
:laughing:
Dang beer! :goldtooth:
Yeah, I have that same problem too, so I check on the deer meat often. You know it might go bad if you wait too long between checks!
Exactly.....
:thumbsup: