As mentioned on another post, I butchered my first roe of the season last night and I noticed that the edges of the chest, the flesh on the entry/exit wounds and, to a lesser extent, the inside of the ribs had dried out (almost like jerked meat), am I doing something wrong or is there no way to stop this?
I know it is supposedly a bad thing to put water on the meat, because of bacteria, but is there a way to keep moisture in?
I know it is supposedly a bad thing to put water on the meat, because of bacteria, but is there a way to keep moisture in?