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Elk Hunting
How long wiil you age before cutting?
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<blockquote data-quote="Caveman0101" data-source="post: 2357150" data-attributes="member: 10852"><p>Get the hide off and the meat on ice as fast as possible, pack the meat: layer of ice, layer of meat, layer of ice and so on in a cooler. Tilt the cooler toward the drain plug, leave the plug out, keep the top layer of ice packed to the rim, 5-7 days later process the meat, there will be no strong taste even if it's a big old stinking rutting bull. I cut my burger meat into 1" cubes and vacuum seal them in the amounts I want to grind with fat to make hamburger, I'll then pull it out, mix with fat and grind when I want burger, I never grind it with fat then freeze it, as it only takes a few weeks before it will start tasting old, but I can pull out year-old cubes and grind them with fresh fat and you'll never know the difference.</p></blockquote><p></p>
[QUOTE="Caveman0101, post: 2357150, member: 10852"] Get the hide off and the meat on ice as fast as possible, pack the meat: layer of ice, layer of meat, layer of ice and so on in a cooler. Tilt the cooler toward the drain plug, leave the plug out, keep the top layer of ice packed to the rim, 5-7 days later process the meat, there will be no strong taste even if it's a big old stinking rutting bull. I cut my burger meat into 1" cubes and vacuum seal them in the amounts I want to grind with fat to make hamburger, I'll then pull it out, mix with fat and grind when I want burger, I never grind it with fat then freeze it, as it only takes a few weeks before it will start tasting old, but I can pull out year-old cubes and grind them with fresh fat and you'll never know the difference. [/QUOTE]
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How long wiil you age before cutting?
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