skinning

Every year we run into the same information on the net at hunting season and it's usually the most misleading information available for insuring good flavor and meat integrity for the venison harvest. Hanging deer for a week or more to "age" it Soaking the meat in brine water over night to...

Thought we should have a thread on butchering poultry so we can discuss different methods, how and when we do it, and how we process the meat for eating thereafter. Today I'm deboning the first batch of stewing hens that I butchered on Monday. The meat will be cut into bite sized pieces and...