When I started out as a hunter in the North of Sweden I was fortunate enough to hunt with various groups of hunters. They all had decades worth of knowledge and traditions on: how to field dress the animal, how long the moose or deer should hang and how to butcher it. I quickly realized that the processed meat quality differed sharply between the groups and I set out to learn what made the processed meat high quality vs inferior quality.
In my article at JagareLtd.com we will learn to avoid some common handling mistakes and why aging the meat makes a difference. If you are a DIY hunter like me than I think you will find it an interesting read.
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