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Drew Moffatt

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since Dec 18, 2014
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Recent posts by Drew Moffatt

Oh yes I forgot that.
Getting an animal bled asap is key.
You can bleed a dead and still warm animal by cutting the throat and hanging by the back legs to let gravity work.
1 year ago
I'd just discard any bruised bits as I do when I shoot one.
I tend to hang or chill my meat for a minimum of three days, the meat from the deer I shot two weeks ago sat in the fridge for 10 days.
If you can hang the cuts so they can get airflow right around them they'll keep for weeks or longer just aging away.
Trust your nose.
1 year ago