Home Forums Hunting & Shooting Ask The Gunwriters Rigor mortis and tender steaks

Lots of good info here from folks with tons of experience.

Because of my health issues, we started doing the gutless method several years ago. Perhaps we have just been lucky, but so far, we've had nothing but fantastic results. This past Sunday, I took two mature whitetail does just seconds apart -- and a little before 7 a.m. The temp was probably in the high 40s/low 50s. By the time I rounded up our twin boys to do the retrieval, heavy lifting, weighing, etc., along with getting a few photos, nearly 90 minutes had passed. But by noon, both had been taken care of and the meat put on ice in an over-sized ice chest. We'll wrap and freeze it in the next couple of days.

Last night, we took one of the hams, sliced it fairly thin, seasoned it and then double-battered and deep-fried it. It was melt-in-your-mouth tender.

From this:



to this...in about 36 hours...