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Hunting & Fishing
Aging Deer Meat
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<blockquote data-quote="TedKennedy" data-source="post: 2380569" data-attributes="member: 25419"><p>Needs to be thawed. There are a couple reasons why aging makes the meat better, one is the meat tries to contract after the animal is killed - if meat is cut up, it contracts, or shrinks, and gets tough. Leaving it whole, prevents it from contracting, and breaks down fibers, also there are helpful bacteria that break down the meat, that won't survive freezing.</p></blockquote><p></p>
[QUOTE="TedKennedy, post: 2380569, member: 25419"] Needs to be thawed. There are a couple reasons why aging makes the meat better, one is the meat tries to contract after the animal is killed - if meat is cut up, it contracts, or shrinks, and gets tough. Leaving it whole, prevents it from contracting, and breaks down fibers, also there are helpful bacteria that break down the meat, that won't survive freezing. [/QUOTE]
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