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Hunting
Elk Hunting
Meat Processors near Fort Collins CO?
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<blockquote data-quote="LRNut" data-source="post: 2619710" data-attributes="member: 3230"><p>Aging is a huge problem with processors - they don't have the room to age meat. I have a hunt in NM in mid-October. Last year I brought an elk from 34 to ABQ and it was tough as nails, including the backstraps. From now on, if I can't hang it, it is all going to be ground or sausage. I do make my own jerky however. Ate gobs of it Tuesday when I drove from CO to AZ.</p></blockquote><p></p>
[QUOTE="LRNut, post: 2619710, member: 3230"] Aging is a huge problem with processors - they don't have the room to age meat. I have a hunt in NM in mid-October. Last year I brought an elk from 34 to ABQ and it was tough as nails, including the backstraps. From now on, if I can't hang it, it is all going to be ground or sausage. I do make my own jerky however. Ate gobs of it Tuesday when I drove from CO to AZ. [/QUOTE]
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