Quote:
Originally Posted by JJ_BPK
Butchering is fairly easy. Cooling the carcase and aging the meat is a little more effort than most can do.
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That's about the size of it
Quote:
Originally Posted by JJ_BPK
In NY Season started at or just after Thanksgiving, so it was generally cold enough to hang the carcase in the garage. I don't guess that is the case in NC??
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Nope mid to upper 70s all week, and I don't think my apt would be thrilled about me hanging a deer out back
Hunter84 thanks, googled them, I appreciate the recommendation, assuming I get one in the next couple of weeks I'll take it to them.