Looks good! I do the same, but use non-scented white trash bags to keep meat from water. In the south, we don’t get too many days you can hang a deer, although I’d love to overnight.
Yeah my plan is to use 100% pork butt as my practice round. It will be easier to replace a 15$ butt than an 800$ deer. But ill def that seasoning. I might tryYou can use the 50/50 mix or if you are low on deer meat, go 100% pork butt. Leggs makes a bunch of great tasting meat seasonings and they never use msg in it. !!!!!! Good luck and post a pick stuffing ur face…you will love it..
If you do decide to stuff meat into a casing. The meat has to have enough water , without over doing it, in the mix to glide it through the stuffer.
Cordless sawzall in the field can be handy as well. We always pack one elk and deer hunting and it’s worth the weight many times over.I am like most others and process my own deer meat. I do something that nobody else has mentioned. I can some of the less desirable pieces of meat. I use the canned meat for soup, stews and with Hamburger Helper.
Another trick that some have mentioned is using a Saw-Z-All to cut through the bone. I use a cordless with a pruning blade. I have used a pruning blade to split beef in half. It is a Game Changer
There's one within reach where my deer hang too.Cordless sawzall in the field can be handy as well. We always pack one elk and deer hunting and it’s worth the weight many times over.
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