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Aging your Deer?
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<blockquote data-quote="JackinSD" data-source="post: 793900" data-attributes="member: 40641"><p>The older/larger the animal the more aging is required. A young/small animal, I process the next day. Older/larger animals may be aged 2 weeks. My determining factor is whether or not I can keep the meat below 40 degrees or not. Having only one spare refridgerator, and often more than one tag, makes my decision for me.</p></blockquote><p></p>
[QUOTE="JackinSD, post: 793900, member: 40641"] The older/larger the animal the more aging is required. A young/small animal, I process the next day. Older/larger animals may be aged 2 weeks. My determining factor is whether or not I can keep the meat below 40 degrees or not. Having only one spare refridgerator, and often more than one tag, makes my decision for me. [/QUOTE]
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