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Cooks' Corner
ageing your venison for table fare?
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<blockquote data-quote="Chaser" data-source="post: 177100" data-attributes="member: 9665"><p>Hey Cowboy, I have processed my own venison for years and I have found that 7-14 days is best. The larger the deer, the longer you can hang it. We keep our cooler at around 34degrees. I have let them hang 21 days with no problem. Just make sure that all of the rectum is out and I like to wash the cavity out before I hang the deer. We hang from the rear legs with the skin on. Great site guys</p></blockquote><p></p>
[QUOTE="Chaser, post: 177100, member: 9665"] Hey Cowboy, I have processed my own venison for years and I have found that 7-14 days is best. The larger the deer, the longer you can hang it. We keep our cooler at around 34degrees. I have let them hang 21 days with no problem. Just make sure that all of the rectum is out and I like to wash the cavity out before I hang the deer. We hang from the rear legs with the skin on. Great site guys [/QUOTE]
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Cooks' Corner
ageing your venison for table fare?
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