Originally Posted by
Champlain Islander
Years ago was the last time I brought a deer to a processor. He had so many deer in his locker that he ran out of hanging space and stacked the carcasses on the cement floor. Learning how to butcher and package your own wild game meat is fun and rewarding all by itself.
All local butchers stack the deer on the cement floor. Never seen one that actually hung the deer. 2 local butchers don't have a fridge, and they process the same day. (hopefully)
But back to the sulfur question: Is the smell from the vacuum process?