Maet care

[handirifle]

Ok the fat/bad is anew twist to me? Why is that?

I fully understand HOW to age meat, but would have to build a refer unit to hang it in, or else do like 87predator does. An extra fridge would be a lot cheaper, than building a unit to hang the whole animal in.

87predator,

Do you coat the meat with anything or let the outer layer dry naturally as it ages? I assume you keep temps just above freezing?