Last one we slaughtered was on Jan 28, just got the last of it into the freezer a couple of days ago..
3 weeks is the minimum we aim for.
Keeping a close watch on the temp and humidity in the cooler makes a big difference if you are experiencing green mold or dry leather.
Our cooler is set at 34 degree and has an extra thermometer inside to make sure the temp does not vary.
A properly finished animal with a good layer of fat on it will not have much for dried out parts to cut off.
Good air circulation the first 48 hours will drop the humidity enough that mold will not be an issue.
A fan blowing into the cooler with one door cracked open until temp and humidity stabilize works well for us.
We will start processing the trim that will be used for sausage and hamburger after 1 week.
Trim up the loins and leave them in the cooler a full 3 weeks before sawing up and packaging.
Have read studies that say after 6 months in the freezer the benifits of aging in regard to softness will be gone.
We often take a package of steaks out of the freezer a week before we plan on cooking them, they do improve when thawed in the fridge and have enough time to absorb the liquid lost when thawing out.
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Today's Featured Article - The Nuts and Bolts of Fasteners - Part 2 - by Curtis Von Fange. In our previous article we discussed capscrews, bolts, and nuts along with their relative hardness and thread sizes. In this segment we will finish up on our fasteners and then work with ways to keep them from loosening up in the field. Capscrews, bolts and nuts are not the only means of holding two parts together. When dealing with thinner metals like sheet tin, a long bolt and
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