Conditions were just about perfect. Sunny, cool and dry. We saw more than one buck following does and harvested a mix. So, there is venison in the coolers and we enjoyed spending time in the woods and camp. It was relaxing but there is also quite a bit of work that goes with it. We skin/de-bone the deer and put the meat in coolers with salt and ice. As that melts we drain them and add more salt and ice. It’s a good brine and we usually keep it in there for a week or more before cutting up for packing and processing. That’s my next job this week!
So, there are lots more opportunities for the CPHC this season. Hope to see you from there again soon.