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<blockquote data-quote="26Reload" data-source="post: 1539088" data-attributes="member: 99519"><p>For aging meat.....it has to hang a minimum of three days at slightly above freezing...hanging is to let the muscles break down and lactic acid to drain from the cells....</p><p>After skinning I wipe the entire animal with either white vinegar or Apple cider vinegar(which I use always now)....the vinegar helps cleanse the meat of contaminants that I may have missed while cleaning....</p><p>Wrapped in a meat bag and hang...the longer the better...if possible I will remove the bag and wipe again after three days....depending on timing and weather conditions I will let it hang at least 5 days..up to 7...but always checking on it and wiping it clean.....that is a chunk of meat to eat....</p><p>I am usually the one doing the work...sometimes someone helps with wrapping....</p><p>Sometimes it takes me three days to cut and wrap it by myself.....only have so much back to sit thru all that work.......</p></blockquote><p></p>
[QUOTE="26Reload, post: 1539088, member: 99519"] For aging meat.....it has to hang a minimum of three days at slightly above freezing...hanging is to let the muscles break down and lactic acid to drain from the cells.... After skinning I wipe the entire animal with either white vinegar or Apple cider vinegar(which I use always now)....the vinegar helps cleanse the meat of contaminants that I may have missed while cleaning.... Wrapped in a meat bag and hang...the longer the better...if possible I will remove the bag and wipe again after three days....depending on timing and weather conditions I will let it hang at least 5 days..up to 7...but always checking on it and wiping it clean.....that is a chunk of meat to eat.... I am usually the one doing the work...sometimes someone helps with wrapping.... Sometimes it takes me three days to cut and wrap it by myself.....only have so much back to sit thru all that work....... [/QUOTE]
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