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Old September 5, 2009, 05:09 PM   #9
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Join Date: May 27, 2007
Posts: 5,042
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
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