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I don't believe in aging deer. My deer get shot, skinned, and hung overnight if the ambient temp is 40 degrees or less. If it is any warmer than low 40's, it gets butchered while it is still warm, vac packed in a commercial unit, and put into the freezer. I have always gotten compliments on my venison. All fat and sinew is trimmed, front quarters ground, rear quarters steaked, backstraps cut into chops, and tenderloins eaten the same day. Works for me!
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