Free: Contests & Raffles.
what about aging politicians? how long do you hang before they are good
I dont have acess to a cooler so I do hang mine as long as the weather permits. I also like cutting and wraping my own meat.
If you prefer to age your game, leave the hide on the carcass and maintain proper temperature.
This was interesting from your quote Bob33: QuoteIf you prefer to age your game, leave the hide on the carcass and maintain proper temperature.
There seem to be alot of opinions,just goes to show you, ONLY YOU KNOW HOW TO HANDLE YOUR MEAT THE RIGHT WAY.
http://www.ag.ndsu.edu/pubs/yf/foods/he124w.htmTheir opinion:Because mammals and birds forage for food, their muscles may develop more connective tissue than muscles of domestic animals. Exercise can be given as a reason for less tender meat. Tenderness is generally inversely related to age of the animal at harvesting. The tenderest meat comes from young, healthy, alert animals. The condition of the animal prior to harvest has an overall effect on the quality of the meat. If an animal has run a long distance before being killed it will have depleted its reserve glycogen stores, which may result in meat which is darker in color (a brownish-red to a purplish-black) and may be sticky or gummy in texture. Consequently, this meat does not decrease to a normal pH of 5.6-5.8, but stays at a pH greater than 6. This decreases the keeping quality of meat and increases the potential of bacterial growth. Not all meat should be aged. Young game animals are tender by nature. Aging game that has been skinned often results in excessive weight loss, dehydration and surface discoloration of the lean tissue because there is little or no fat cover on the carcass. The meat is also exposed and susceptible to deterioration by bacteria and mold growth. Processing game meats into sausage or ground meats should be done as soon after harvest as possible to minimize weight loss from drying and deterioration due to microbial growth. Grinding or chopping tenderizes game so aging is not necessary. If you prefer to age your game, leave the hide on the carcass and maintain proper temperature.
Another bad process of meat cutting is sawing through the bone and dragging that through the meat..No saws on my venison or beef..