Migmac
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- Kintyre. Scotland
Guess it depends on how quickly you gralloch it. My method is shoot it, reload and keep an eye on it for a minute or two. Walk down and gralloch it there and then and the blood is drained out just as quickly as if it was a chest shot.
Only chest shot I've done I had the bullet nick a rib on the way in, punch through the edge of the heart and lungs, one piece of the round exited the other side the other ricochet off a rib the other side and exited towards the ****. The mess inside was unreal.
Gralloch it straight away then leave it hang ideally for at least a day then skin it afterwards and it's far easier and dries out the surface of the meat which was damp from blood etc.,
It’s not the blood I don’t think that affects the meat when it’s head shot. I’ll try find the article