i see alot of threads about quartering deer and processing , i always see the word deboning, what exactly is this?
i immediately hang my deer up skin them, then cut big chunks of meat away from the hind quarters/shoulders.. is this deboning or is there a different way i should be doing things.
im also interested in aging the meat i see alot of people say they have a fridge devoted to storing a deer for a few days or so, i always soak my venison in saltwater and or milk to get the blood out and make it taste better, is this the effect you get with aging the meat. or does it give it a different flavor when you age it.?