http://www.originalradiance.com/field-aging-whitetail-deer/
field aging whitetail deer
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A Field Guide to Aging Whitetail Bucks on the Hoof $4.99 This 22-page, water-resistant field guide, a companion to Observing & Evaluating Whitetails, is a great reference for aging live whitetail bucks. Keep in your pocket to help you to identify physical characteristics and behaviors that indicate age…. |
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Aging and judging trophy whitetails Contains almost 300 color photographs taken by five or the nation’s most respected wildlife photographers. This booke represents a totally new concept in wildlife literature. Dr. James C. Kroll, “Dr. Deer”, reveals his secrets for aging and judginglive white tails in the field. A “must read” book for every whitetail enthusiast…. |
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Field guide to aging whitetails … |
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Cajun Archery Cajun Guide To Aging & Scoring Whitetail Deer $5.54 707500 field guide to agingand scoring whitetaileddeerkey visual characteristics used to identifyage classes of feer are highlighted w/photographsand accompanying bullet points.deer age classes are: young (1.5-2.5 yrs).middle age (3.5-4.5 yrs). mature (5.5-6.5yrs). & old (7.5 + yrs). additional informationprovides criteria for field calculating abuck’s boone & crockett (b & c) score.also included … |
Field Aging Texas Whitetail Bucks
After you shoot an field dress a whitetail deer do you like to let it hang for a few days?
I live in the far north U.S. It is always below freezing during hunting season. Should I let my deer hang for a few days to age the meat? The problem is that its a pain in the rear end to butcher the deer if you do cause its frozen solid.
I am not going to take it to the butcher its a total waste of money. I am a poor redneck. Not some rich yuppie.
I much prefer to let a deer hang a few days … but freezing it solid wouldn’t help age it much.
Maybe you cold find somewhere with a walk-in cooler to keep it a few days. The temps in there would be warmer than outside, but I’ve always found between 30 degrees and 40 degrees is best.
The hanging allows the venison to ‘age’, like a fine aged rib eye or porterhouse beef steak. Makes a real difference.
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