|
Keith is right, get that meat out of those plastic bags asap. It must have air circulating around it as it hangs. I use pieces of parachute cord to hang meat from branches. Using this method, and keeping the flies off (game bags, pepper, screened shed) you can hang meat out of the sun for weeks in temps of low 50s on down. I hang my deer for as long as I have cold weather after the frost. Weeks sometimes. I think it helps with the flavor, just like aging beef.
Hair and blood, as Keith said, are your enemies in regards quality meat. Use a little patience and care, and you will enjoy the finest meat in the world. It tastes even better knowing that YOU got it yourself.
|