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<blockquote data-quote="deleted member" data-source="post: 191170" data-attributes="member: 816"><p>When u could get multiple doe tags, i could have a couple deer quartered, loins out and heads off before my friends would be back with the coolers and trucks. Took me about 5 more minutes than gutting with a lot less mess on my hands, no more hair than hanging and nothing to do when you got home other than trim meat. If I decided to take it off the bone in the field while it was still on the carcass, it only took about another 5 minutes if that. Carry the smallest tarp you can buy or one of those survival blanket things so ya don't have to lay shit in the grass. We mostly made sausage and muscle meat jerky except for the straps and loins. So, aging isn't something I've ever really concerned myself with. The rare roast will get tender while cooking. My 2 cents. Out of practice these days. So, not nearly as fast or clean as I used to be.</p></blockquote><p></p>
[QUOTE="deleted member, post: 191170, member: 816"] When u could get multiple doe tags, i could have a couple deer quartered, loins out and heads off before my friends would be back with the coolers and trucks. Took me about 5 more minutes than gutting with a lot less mess on my hands, no more hair than hanging and nothing to do when you got home other than trim meat. If I decided to take it off the bone in the field while it was still on the carcass, it only took about another 5 minutes if that. Carry the smallest tarp you can buy or one of those survival blanket things so ya don't have to lay shit in the grass. We mostly made sausage and muscle meat jerky except for the straps and loins. So, aging isn't something I've ever really concerned myself with. The rare roast will get tender while cooking. My 2 cents. Out of practice these days. So, not nearly as fast or clean as I used to be. [/QUOTE]
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