hankenhunter wrote:After I get the hide off, I wash the carcass down with a mixture of salt and vinager . It not only keeps the critters off, it also seals the meat to aid the aging process. I only let my meat hang until it stops dripping then process it. Usually two to three days.
Hank
Sopchoppy wrote:Hot or cold weather, I use the same procedure, debone while hanging ( I use a hitch mounted hoist), put in a big cooler with a layer of ice on the bottom, cover with ice. Next day, drain the bloody water and add more ice. I do this for 2 or 3 days. Surprising how much blood this draws out of the meat, makes it easier to trim, and makes it taste a bunch better.
I do this also but I prop the cooler up so the drain hole is angled down and leave it unplugged. This lets the water run off and not accumulate on the meat.
hankenhunter wrote:After I get the hide off, I wash the carcass down with a mixture of salt and vinager . It not only keeps the critters off, it also seals the meat to aid the aging process. I only let my meat hang until it stops dripping then process it. Usually two to three days.
Hank
You don't shake it a few times first??
Sorry, couldn't resist.....RR
I had to think for a second on that one. Good one.
Hank
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