It’s the symbol of a successful hunt, and a harbinger of great eating to come; a whitetail on the meatpole.
Whether I’m hunting out of some farmhouse on the prairie, a Northwoods deer camp, a motel room in farm country or the familiar comfort of my own home, nothing warms my heart like stepping out into the starry night or my chilly garage and taking one more look at a whitetail I was lucky enough to bag that day.
But questions always arise as I stroke the thick, pepper-gray fur of an autumn or winter whitetail: What are the benefits of waiting to cut up the meat, versus finishing the job as soon as possible? Why do these factors matter to meat quality? How long should l let this deer hang? And if I’m going to let the meat age, what are the proper and safe conditions under which to do it?
If you’ve pondered these important topics, all of which have a direct effect on the quality of the
