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Post by swetz on Mar 24, 2015 21:22:41 GMT -5
That article is pretty much what I do. I've read elsewhere (I'll try to find the links to the books if anyone is interested), that aging does tenderize the meat, but you have to have carefully controlled temperature throughout the whole process. Given that I don't have a meat locker and don't want to risk spoiling, particularly here in Indiana where we seem to have every season in a week, I always butcher as soon as I can.
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Post by swetz on Mar 22, 2015 17:14:57 GMT -5
I pulled about 4 off of myself yesterday. Doesn't bode well for spring. Need to stock up on permethrin.
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Post by swetz on Mar 22, 2015 17:13:39 GMT -5
I noticed the tone here to pretty good. Pleasant change of pace.
It's funny. I didn't think my wife would like it. She's not very patient and hates being cold, but she's pretty obsessed with it actually.
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Post by swetz on Mar 15, 2015 20:52:57 GMT -5
Where abouts in PA are you from?
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Post by swetz on Mar 15, 2015 20:44:40 GMT -5
Hello all. I'm originally from Pennsylvania, but have been in Indiana for Over a decade. Moved out here for school, met my wife, and ended up staying.
After about 10 years, we were finally in a position where we were able to buy some land in Southern Indiana and went hunting last year. It was my wife's first season ever, and she got a doe. She botched a chance at a nice 10 pointer on her second day out, but that's a story for another thread.
Came across this forum after looking around for Indiana hunting stuff on the web. Read some and it seemed like some good discussion rather than just bickering so thought I'd sign up.
Look forward to speaking with all of you.
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