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Cooks' Corner
ageing your venison for table fare?
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<blockquote data-quote="kytrapper" data-source="post: 898034" data-attributes="member: 29935"><p>My method seems to be pretty common among self processors. If Temp is cool enough hang for 2-3 days. I f not, I at least keep it quartered in a cooler for 2 days in warm weather- draining the water every 6- 12 hours and adding more ice. This may not let the enzymes to break down but does draw a lot of blood out of the meat. I also butcher the butchering process by separating muscle groups and slice each muscle after it has been trimmed.</p><p> </p><p> never had a complaint about any we processed ourselves.gun)</p></blockquote><p></p>
[QUOTE="kytrapper, post: 898034, member: 29935"] My method seems to be pretty common among self processors. If Temp is cool enough hang for 2-3 days. I f not, I at least keep it quartered in a cooler for 2 days in warm weather- draining the water every 6- 12 hours and adding more ice. This may not let the enzymes to break down but does draw a lot of blood out of the meat. I also butcher the butchering process by separating muscle groups and slice each muscle after it has been trimmed. never had a complaint about any we processed ourselves.gun) [/QUOTE]
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ageing your venison for table fare?
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