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Cooks' Corner
ageing your venison for table fare?
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<blockquote data-quote="ken snyder" data-source="post: 537127" data-attributes="member: 26019"><p>I do not age my Deer or Elk 1 second more than it takes to get it quartered and in the freezer. (almost frozen butchers out a lot nicer) As far as water goes, not on my life will I. If washing is necessary I use salt brine with as much salt as the water will hold. Treat it with all the precautions you would use for butchering Chicken or Pork and it will always be good on a fork.</p></blockquote><p></p>
[QUOTE="ken snyder, post: 537127, member: 26019"] I do not age my Deer or Elk 1 second more than it takes to get it quartered and in the freezer. (almost frozen butchers out a lot nicer) As far as water goes, not on my life will I. If washing is necessary I use salt brine with as much salt as the water will hold. Treat it with all the precautions you would use for butchering Chicken or Pork and it will always be good on a fork. [/QUOTE]
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ageing your venison for table fare?
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