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Cooks' Corner
ageing your venison for table fare?
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<blockquote data-quote="slymule" data-source="post: 202703" data-attributes="member: 1169"><p>I guess I'm the only oddball when it comes to aging meat. First thing I do after killing an animal is skin it and bone it out on the spot. I don't even bother gutting them, just peel the hide, cut off all the meat, and then flip them over and do the same to the other side. If I'm not able to get it in camp that same day I hang the meat in trees to cool out. First thing I do once I hit camp with the meat is throw it in a big plastic garbage bag and poke a bunch of holes in the bag and tie the top shut. Then I carry it to the creek where I've dug a hole deep enough to submerge the whole bag. It stays in the creek til I break hunting camp. Don't have to worry about the bears, or the flys, or the temperature. The water washes away all the blood and breaks down the meat. You can fry a thick steak and cut it with a fork, don't even need a knife its so tender. Been doing this for over 25 years. You can do this to an old bull and he'll be as tender as a young cow. Try it out............you definately won't be sorry!!!</p></blockquote><p></p>
[QUOTE="slymule, post: 202703, member: 1169"] I guess I'm the only oddball when it comes to aging meat. First thing I do after killing an animal is skin it and bone it out on the spot. I don't even bother gutting them, just peel the hide, cut off all the meat, and then flip them over and do the same to the other side. If I'm not able to get it in camp that same day I hang the meat in trees to cool out. First thing I do once I hit camp with the meat is throw it in a big plastic garbage bag and poke a bunch of holes in the bag and tie the top shut. Then I carry it to the creek where I've dug a hole deep enough to submerge the whole bag. It stays in the creek til I break hunting camp. Don't have to worry about the bears, or the flys, or the temperature. The water washes away all the blood and breaks down the meat. You can fry a thick steak and cut it with a fork, don't even need a knife its so tender. Been doing this for over 25 years. You can do this to an old bull and he'll be as tender as a young cow. Try it out............you definately won't be sorry!!! [/QUOTE]
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ageing your venison for table fare?
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