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Key:
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Joined: Feb 2017
Posts: 10
spike
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spike
Joined: Feb 2017
Posts: 10 |
I think there is a difference in gutting a fresh killed animal and chicken left on a 102 degree tailgate. Trust me I'm an ice fanatic. I want the meat cold pretty quick. But if that doesn't happen in an hour I'm not going to worry about my hamburger.... I wasn't meaning you in particular and I don't mean one hour is the difference maker. I just think there's too many people that are a little too comfortable letting a deer go undressed for hours after they've recovered it when it takes no time at all to handle one way or another.
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