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Cooks' Corner
ageing your venison for table fare?
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<blockquote data-quote="jb1" data-source="post: 178752" data-attributes="member: 5532"><p>With temps that can range from the 50's down to the mid teens in north Idaho getting the hide off and letting the meat cool as soon as possible is the only thing that works for me. I believe that most bad meat comes from porrly handled meat. I do not take my game to a butcher we do it ourselves.</p><p>Some times this means cutting the meat the same day it is shot, It all depends on the weather. It really makes me sick every year I here of people who lost meat because they let it hang too long. Alot of butchers take too much game in during a season and loose track of time when caring for animals. In my oponion feild dress get the hide off and clean up the animal as soon as possible. I am probally a little pickier than some but I do not tolorate hair, all our meat is washed before cut up. There are alot of ways to age meat, but none have seemed to work for me. I will only hang for no more than 2 days as long as it is below 30 during the night time and doesnt get over 40 for the high during the day. Just my oponion but it seems to work for me.</p></blockquote><p></p>
[QUOTE="jb1, post: 178752, member: 5532"] With temps that can range from the 50's down to the mid teens in north Idaho getting the hide off and letting the meat cool as soon as possible is the only thing that works for me. I believe that most bad meat comes from porrly handled meat. I do not take my game to a butcher we do it ourselves. Some times this means cutting the meat the same day it is shot, It all depends on the weather. It really makes me sick every year I here of people who lost meat because they let it hang too long. Alot of butchers take too much game in during a season and loose track of time when caring for animals. In my oponion feild dress get the hide off and clean up the animal as soon as possible. I am probally a little pickier than some but I do not tolorate hair, all our meat is washed before cut up. There are alot of ways to age meat, but none have seemed to work for me. I will only hang for no more than 2 days as long as it is below 30 during the night time and doesnt get over 40 for the high during the day. Just my oponion but it seems to work for me. [/QUOTE]
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ageing your venison for table fare?
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