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Cooks' Corner
ageing your venison for table fare?
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<blockquote data-quote="irish sitka" data-source="post: 612565" data-attributes="member: 34723"><p>Interesting to read about you guys hanging your venison.</p><p>I am in Ireland and have a soda fridge that stays between 2-5 degrees.</p><p>As was stated in a previous post I hang for two to three weeks, depending on size of deer. Meat is always melt in the mouth.</p><p>Are there people out there who just freeze immediately? </p><p>Meat must be tough when eating.</p></blockquote><p></p>
[QUOTE="irish sitka, post: 612565, member: 34723"] Interesting to read about you guys hanging your venison. I am in Ireland and have a soda fridge that stays between 2-5 degrees. As was stated in a previous post I hang for two to three weeks, depending on size of deer. Meat is always melt in the mouth. Are there people out there who just freeze immediately? Meat must be tough when eating. [/QUOTE]
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Cooks' Corner
ageing your venison for table fare?
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