F
Flatlandr
Guest
Hopefully in a few weeks I will be bringing back some Antelope to share with family & friends. I have tried it twice, ground both times, and thought it was delicious. I have also heard many say they wouldn't give a dime a pound for it. I am a firm believer in not wasting & for caring for the meat by keeping it clean, dry, etc. Besides that what do you seasoned lope hunters do to make it the best it can be?
Do you grind all of it or?
When you grind do you mix any beef or pork fat with it?
It will probably be a week after the kill before I can get home to process it, will that be a problem? I will be doing the processing myself and will only be using a knife, no saws.
Thanks for your thoughts,
Mark
Do you grind all of it or?
When you grind do you mix any beef or pork fat with it?
It will probably be a week after the kill before I can get home to process it, will that be a problem? I will be doing the processing myself and will only be using a knife, no saws.
Thanks for your thoughts,
Mark