ironwood
Active Member
I did not take the time to read all of the above posts, of those I did read I would agree with the idea that aging is a function of current weather conditions. I haven't had any bad experiences with a fast butchering and into the freezer but if weather and timing allows I'll choose to let the animal hang.
As far as wrapping goes run up to the local Fairway meat counter and buy a role of plastic and a role freezer paper from them. That will last you for years and pack away more deer than you would have ever believed. The current roles I am using have put at least 20 deer in the freezer.
I like my burger just as oldbuck described his, double ground with beef tallow added.
I am not sure how many of you try making your own jerky but I highly recommend everybody that likes to try. High Mountain jerky cure kicks butt. They offer several flavors and complete instruction in each package. All of the rear leg goes to jerky at our house with just a small amount of trimmings for ground meat.
It's all a lot of work but it has become part of the whole experience.
As far as wrapping goes run up to the local Fairway meat counter and buy a role of plastic and a role freezer paper from them. That will last you for years and pack away more deer than you would have ever believed. The current roles I am using have put at least 20 deer in the freezer.
I like my burger just as oldbuck described his, double ground with beef tallow added.
I am not sure how many of you try making your own jerky but I highly recommend everybody that likes to try. High Mountain jerky cure kicks butt. They offer several flavors and complete instruction in each package. All of the rear leg goes to jerky at our house with just a small amount of trimmings for ground meat.
It's all a lot of work but it has become part of the whole experience.
