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<blockquote data-quote="Powerman620" data-source="post: 1344815" data-attributes="member: 6567"><p>I have access to a large cooler that I hang deer in, usually for a week or 10 days. If I am where I cant hang I will quarter up and put in large ice chest in ice for several days, draining water and adding more ice as needed. The ice chest is my favorite way to do meat as it seems to get rid of wild taste some meats have, but hanging gives me more time. As to cutting I make jerky meat, ground meat, steaks and roast, the more you cut up the better you get at figuring out what is best way to cut. As far as equipment, sharp knives, grinders, tenderizers and vacuum bags and machine or butcher paper w/tape. I have cut up many and kinda self taught, not as hard as you would think just takes time.</p></blockquote><p></p>
[QUOTE="Powerman620, post: 1344815, member: 6567"] I have access to a large cooler that I hang deer in, usually for a week or 10 days. If I am where I cant hang I will quarter up and put in large ice chest in ice for several days, draining water and adding more ice as needed. The ice chest is my favorite way to do meat as it seems to get rid of wild taste some meats have, but hanging gives me more time. As to cutting I make jerky meat, ground meat, steaks and roast, the more you cut up the better you get at figuring out what is best way to cut. As far as equipment, sharp knives, grinders, tenderizers and vacuum bags and machine or butcher paper w/tape. I have cut up many and kinda self taught, not as hard as you would think just takes time. [/QUOTE]
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