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Backpack Hunting
Meat in game bags
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<blockquote data-quote="crashlanding" data-source="post: 2348394" data-attributes="member: 44614"><p>It's all temperature related, we hang them in my garage and cut them ourselves. Early season for bow and muzzle loader dictate they don't hang long. First second and third seasons get to hang longer due to cooler temperatures. Our elk shot rarely come out in 1 piece, they need to be quartered and bagged, once home they sit on racks. Everything forms a cap which needs to be trimmed off during butchering, no harm, no foul. Meat that hangs longer tends to lose moisture, a good thing, it's not dry, just most of the blood is gone</p></blockquote><p></p>
[QUOTE="crashlanding, post: 2348394, member: 44614"] It’s all temperature related, we hang them in my garage and cut them ourselves. Early season for bow and muzzle loader dictate they don’t hang long. First second and third seasons get to hang longer due to cooler temperatures. Our elk shot rarely come out in 1 piece, they need to be quartered and bagged, once home they sit on racks. Everything forms a cap which needs to be trimmed off during butchering, no harm, no foul. Meat that hangs longer tends to lose moisture, a good thing, it’s not dry, just most of the blood is gone [/QUOTE]
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