Posted by Determined on November 17, 2014 at 17:08:34 from (216.130.212.30):
In Reply to: Skinning Deer. posted by Fullers Farmalls on November 17, 2014 at 16:32:17:
Deer, moose, elk, beef etc all benifit from aging.
Hanging the carcass will allow the meat to become more tender.
Temperature wise below 32 f nothing happens as the meat is frozen, above 40 f rapid spoiling will occur.
35 f is a good target temperature to aim for.
We have a commercial cooler we age ours in, we cut some moose loin steaks for supper last night and at 3 weeks hanging they were a dream to eat, but I would not worry if it doesnt get cut up till this weekend.
As far as loosing the game flavour, I would disagree as when aging you are loosing moisture and concentrating the existing flavour.
Looks ike you have a nice set-up for hanging, only thing I do different is to skin out the back legs before hanging, much easier.
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