ive eaten nearly all deer for the last 25 years or so. The longer you hang one brings out the wild flavor in game. If you take it directly out of the feild and process it it has a whole lots less gamy flavor.Ive let them hang for as much as two weeks in cold enough temps,and they allways taste stronger.I'm not a big fan of the wild taste myself,I much prefer to have mine in the freezer within 24 hrs,but like i say sometimes you cant do it.what they eat does make a difference though,does on any animal,thats why we fatten cattle on corn.It will even flavor the milk in dairy cows.But most of that taste is stored in the fat and marbling.Since thats what breaks down first in the aging process it imparts more flavor to the meat to game animals.This same idea,goes for cattle. Leaner cattle that are taken from pasture straight to slaughter has less taste of the plants they eat than fatter breed.If you take say a really fat angus calf straight off native plants and age it for 30 days ,very often the taste is so strong you cant eat it.Especialy if its been out in the sage brush or something. Really lean old longhorn or the like,with little fat and marbling in the meat,can be aged without the taste being over powering. Longhorn and deer are quite similar as far as marbling goes,both are quite lean.by aging them you sort of let them stew in their own juices so to speak.This brings out more of the flavor of the plants they have eaten,while at the same time its tenderizing.most folks dont like the wild taste and thats why they say they dont like deer.one thats been taken straight from the feild,processed and frozen the same day will have very little of it. I dont know how many folks have ate deer at our house and never knew it that asked the wife for a recipe.
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Today's Featured Article - The Nuts and Bolts of Fasteners - Part 2 - by Curtis Von Fange. In our previous article we discussed capscrews, bolts, and nuts along with their relative hardness and thread sizes. In this segment we will finish up on our fasteners and then work with ways to keep them from loosening up in the field. Capscrews, bolts and nuts are not the only means of holding two parts together. When dealing with thinner metals like sheet tin, a long bolt and
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