Posted by Dave H (MI) on November 17, 2014 at 19:29:11 from (50.127.249.243):
In Reply to: Re: Skinning Deer. posted by Determined on November 17, 2014 at 17:08:34:
There is a place in Chicago that dry ages beef for up to 75 days before serving. The longer it is aged, the more it costs. I went for the 40 day old rib eye. Can't say it was any more tender but some parts of it had a taste that reminded me a little too much of road kill smell. Don't know what temp they use. Not my cup of tea.
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Today's Featured Article - When Push Comes to Shove - by Dave Patterson. When I was a �kid� (still am to a deree) about two I guess, my parents couldn�t find me one day. They were horrified (we lived by the railroad), my mother thought the worst: "He�s been run over by a train, he�s gone forever!" Where did they find me? Perched up on the seat of the tractor. I�d probably plowed about 3000 acres (in my head anyway) by the time they found me. This is where my love for tractors started and has only gotten worse in my tender 50 yrs on this �green planet�. I�m par
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