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Cooks' Corner
ageing your venison for table fare?
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<blockquote data-quote="harv" data-source="post: 177128" data-attributes="member: 8924"><p>My hunting area is all within a mile of our butcher shop. Hunting stops as soon as a deer is down. Deer are in the cooler within an hour. We skin and wash the deer and hang them for a week at just above freezing. (between 2 and 4 celcius) This has given us great tasting deer. I think the most important thing for good tasting meet is getting them cleaned up and hanging asap.</p></blockquote><p></p>
[QUOTE="harv, post: 177128, member: 8924"] My hunting area is all within a mile of our butcher shop. Hunting stops as soon as a deer is down. Deer are in the cooler within an hour. We skin and wash the deer and hang them for a week at just above freezing. (between 2 and 4 celcius) This has given us great tasting deer. I think the most important thing for good tasting meet is getting them cleaned up and hanging asap. [/QUOTE]
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Cooks' Corner
ageing your venison for table fare?
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