View Single Post
Old September 5, 2009, 05:09 PM   #9
Slamfire
Senior Member
 
Join Date: May 27, 2007
Posts: 4,133
I talked with a guy who live in the UK long enough to get a British "Game Keeper" license. He had unlimited does and Bambies. Bucks were poached, and he was not allowed to shot them.

So he was a "meat" hunter.

He hung his deer, after field dressing and skinning, in a hanging loft. The area must have been cool, like lower 40's. He kept the deer hanging there until the outside was "almost disgusting".

He claimed aging the meat brought a tremendous taste improvement. Removed all the gamey flavor.

I would think aging a deer in warmer temperatures would ruin the meat.

Purdue University recommends against home aging of meats

http://ag.ansc.purdue.edu/meat_quality/aging_meat.html
Slamfire is offline  
 
Page generated in 0.04475 seconds with 7 queries