Hung my whitetail buck for 7 days in my shed. Slight amount of mold all over the carcass. Nice hardened outer layer of meat. Trimmed all that off and got everything cut up. I need more practice as it took me 4 hrs. Cut the length of the backbone with the sawzall and quartered it as my guidebook suggested. Had a sausage pile as I always do and cut the majority of the muscle groups into roasts and what have you.
What I did differently this year was cut up part of the carcass into chops with the bone still on. There were 5. Like big lamb chops. Seasoned with Hy's seasoning salt and drizzled with extra virgin olive oil. High heat on the BBQ for about 5 min. a side. Very good. Very tender. One of the best meals I've ever cooked.
What I did differently this year was cut up part of the carcass into chops with the bone still on. There were 5. Like big lamb chops. Seasoned with Hy's seasoning salt and drizzled with extra virgin olive oil. High heat on the BBQ for about 5 min. a side. Very good. Very tender. One of the best meals I've ever cooked.
