Reload
Lil-Rokslider
- Joined
- Jun 16, 2016
- Location
- Vandalia IL
I feel as though I'm dragging out this adventure a little too long and detailed so I do apologize. We spent 3 days at this location thrashing, grunting, and glassing from our overlook with no sighting or audible interactions. We felt that the fourth morning at this spot was as good as any to move downstream.
On a side note, core temperature on the hindquarters 3 days post-harvest was 42 degrees. I was tickled with this as the quarters developed a dull glaze appearance and it took effort to pop the meat thermometer into them.
The trim meat was cool, but as those of you in the know are aware, more difficult to dry as all of the folds needed constant attention.
On a side note, core temperature on the hindquarters 3 days post-harvest was 42 degrees. I was tickled with this as the quarters developed a dull glaze appearance and it took effort to pop the meat thermometer into them.
The trim meat was cool, but as those of you in the know are aware, more difficult to dry as all of the folds needed constant attention.