Maet care

[Opus Dei]

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

Fat gets rancid; it will spoil meat if not properly accounted for when processing/storing. It also carries much of the "gamey" taste that people object to when cooking-mutton is a good example. And that is why cooking techniques like sauerbraten and curry were developed to salvage old/off-tasting meats as much as tenderize.

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?

I'll let 87P speak for his own technique, but if refrigerated, nothing is applied to the carcass IME. Never thought about air-curing a venison quarter like a Parma or Surry ham; that I would like to know if it's been tried.