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cold shorting meat
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<blockquote data-quote="_CY_" data-source="post: 2904467" data-attributes="member: 7629"><p>sorry but your article has little to nothing to do with wild game ... deer that I've shot have mostly ran 50yd to 250yd before dropping .. a few have dropped on the spot but most have ran before dropping.</p><p></p><p>point is those deer were NOT stress and injury free .. yet ended up quite tasty each and every time.</p><p></p><p>IMHO unless you are harvesting a mature buck which are not as tender .. how you process your deer has a huge effect on how it ends up tasting. scent glands are cut off pronto ... carcass is field dressed ASAP, iced down with bags of ice inside carcass, skinned, quartered and put on ice in a timely manner goes a long ways on producing a tasty/non gamey useful venison.</p><p></p><p>my goal is to produce venison that you can use in place of beef.</p></blockquote><p></p>
[QUOTE="_CY_, post: 2904467, member: 7629"] sorry but your article has little to nothing to do with wild game ... deer that I've shot have mostly ran 50yd to 250yd before dropping .. a few have dropped on the spot but most have ran before dropping. point is those deer were NOT stress and injury free .. yet ended up quite tasty each and every time. IMHO unless you are harvesting a mature buck which are not as tender .. how you process your deer has a huge effect on how it ends up tasting. scent glands are cut off pronto ... carcass is field dressed ASAP, iced down with bags of ice inside carcass, skinned, quartered and put on ice in a timely manner goes a long ways on producing a tasty/non gamey useful venison. my goal is to produce venison that you can use in place of beef. [/QUOTE]
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