WHAT’S GOING ON IN THE FOREST
I’ve normally hung my deer in the past to improve “seasoning” or edibility. For the last 2 years, I brought it to a friend who has a walk-in cooler. This technique includes the entire deer carcass without the hide on, hanging for about 10 to 14 days. This year, I’m going to try the refrigerator method. After quartering up the deer, they will be suspended in a spare fridge at a temperature just above freezing and a small fan for air circulation. We’ll see how it goes.
May the Forest Be with You,
Ryan Trapani
Director of Forest Services
Catskill Forest Association