Re: veison meat help?
They hang them in meat lockers with the temperature around 36-38 degrees to let then age.
Like carver, I gut, skin & quarter mine and put it in an ice chest within 90 minutes of the shot. The meat relaxes in the cold water and all the blood drains out.
Taken care of properly in the field you don't need to soak it unless it was an old buck. Instead, cook it in a slow cooker all day, that will tenderize it proper.
A gun is a tool, Marian; no better or no worse than any other tool: an axe, a shovel or anything. A gun is as good or as bad as the man using it. Remember that. Shane
Nemo me impune lacesset
We recall the case of the Shoshone war band which showed up complete with one 30-30 rifle per man the week after Pearl Harbor, and simply wanted to have the enemy pointed out to them. "We hear there's a war going on and we want to go fight it." Jeff Cooper