Maet care

[wbm]

In all my years of hunting,47 to be exact, I have always hung my meat to age for at least 12 days

The best venison I ever had was meat that had been aged in a beer cooler at 38 degrees for two weeks. It was outstanding!

[Nandy]

I used to take my deer to the butcher the same day I killed it. Even after I got into this last lease I would do so. All that changed after the first time I aged my deer in the club walk in freezer for 7 days... BEST DEER EVER! Then on, 5 to 7 days in the cooler with the hide on, take the hide off before taking it to the butcher. This year I might start butchering the deer myself. My daughter started first year to become a chef and she is already past the butchering part so she is eager for me to bring one home, not so the wife...

[handirifle]

I will have to see if I can rig something up for next season.