If there is anyone in the lower mainland that cuts their own meat how or where do you hang it. My hunting partner were discussing this. It would be great to butcher your own but need to hang it
If there is anyone in the lower mainland that cuts their own meat how or where do you hang it. My hunting partner were discussing this. It would be great to butcher your own but need to hang it
Hanging meat to "tenderize" is a myth. I dont have anywhere to do it, I dont do it, and my deer meat tastes the same or better than that of friends.
What hanging time it gets in camp is more than enough.
I'm thinking that he means " I need to find a space to store it for a couple days before I have time set aside to cut it up " As I think this is the issue most guys have that live in the lower mainland. they get home form an trip, temps are warmer than where they were hunting, they need to put there gear away, get back to work/life etc... and then they would deal with the game later on if it was stored safely for a day or two. [ that's the situation that I'm in anyways ]
thanks brother, LOL! no weed for me... but i do get Gates thought on the band saw and liability issues. im seriously considering converting a 20' shipping container into a self contained butcher unit with a 8x8 cooler on one end and the rest of the space with stainless benches and equipment including sink, i've been buying up used commercial equipment and have most of what i need at this point, just need to set it all in place.
As for hygiene twoseven0, have you looked inside some of the butcher shops?...no thanks
i really enjoy the whole butchering process, for me its all part of the hunt, having a dedicated place to do the work and keep the house clean is appealing.
Last edited by xfactor; 11-26-2019 at 06:39 AM.