Doug Delaney is a master butcher, avid hunter, and owner of The Cutting Barn in Mason, New Hampshire. Born and raised in Southern New Hampshire, Doug has over two decades of experience working in USDA facilities, food safety, and custom processing prior to opening The Cutting Barn. Now processing hundreds of animals each fall, Doug shares his wisdom on how to properly care for your meat in the field and maximize your harvest. We discuss the importance of having a plan, how to care for meat in hot weather, and much more.

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