Favorite Cut

Venison backstrap - but let the meat hang for days before processing, the longer the better.

And now we are on to aging. My elk hangs for 10-14 days at 34-38 degrees. Antelope 4-6 days, deer 4-6 days. Important thing to realize is that there is a difference between rotting and aging.
 
Warning! This thread is more than 6 years ago old.
It's likely that no further discussion is required, in which case we recommend starting a new thread. If however you feel your response is required you can still do so.

Recent Posts

Top