Booking Oct–Dec in MT/WY and looking to slot in with an outfitter or lodge kitchen; I manage clean field breaks, hide-on hangs, pH checks, and 34°F dry-aging, plus unique cuts like venison shio-koji steaks and smoked pronghorn heart. If you’re hiring or need a short-term specialist to keep meat safe and elevate plates, ping me with dates.
Ran a WY camp cooler last season; tagging each quarter with shot time and a ‘dry-to-touch’ note kept us honest, and if RH dipped under about 70% I set a shallow brine pan by the fan instead of cracking the door — treat the cooler like a church. If you’ve got a slot near Red Lodge 10/22–11/3, @OP, I can jump in, though I cap pronghorn at about 7–10 days regardless of pH.
But i stopped misreading offset dimples once I started using a raking light with a 10x loupe — tilt the blank until the shadow shows the true center; Sharpie works, but layout fluid leaves cleaner marks in bright shops, @RayaH — do you do the same?