On today’s episode of the Buck Junkie Podcast, the guys are back to talk about their opening weekend (00:10)! Mikey becomes the winner of the BIGGEST doe challenge (00:47). The cold weather feels like deer season… (03:33) What did the guys see this opening weekend (04:02)? Mark keeps the coyote off the land (05:26). The guys ALMOST lost a Buck Junkie to coyotes… (06:13) Waylon gets a big buck and Malcom hears a loud and mad deer around (09:00). The eco-edge has changed how the deer act (11:14). Too many loud turkeys on the field (13:33)! What types of grasses are used in eco-edge (16:59)? The guys find a large turnip on the field as the turnips are getting right (19:45)! How was Como Steakhouse (22:00)? We got a Meat Your Maker Grinder for deer camp (23:11)! The .350 Legend Recap (28:45). Youth Hunting Weekend Recap (29:58). What’s a safe timeline to process deer after shooting it (31:28)? Temperature is the key factor to dressing and processing deer (33:00). Rigor Mortis is your friend… (34:15) What are some other options besides hanging for meat (35:49)? Do you keep or remove the hide for a deer (38:20)? Building your own walk cooler can be beneficial… (39:20) Dry aging deer meat tips (41:33). Wha yield of mat do you get back from processing a deer (43:43)? How do you properly process a deer (47:03)? How to process a deer when you quarter it up (51:50)? Take your time & process the deer yourself (55:15). How to grill deer back straps… (55:35) Processing and cooking deer meat has EVOLVED (1:02:04)! What’s cookin’ at deer camp (1:04:27)?