There's no fat to break down on the muscle. Why age it?
Thought I'd try something different, and according to one site:There's no fat to break down on the muscle. Why age it?
My processor skins the deer when it comes in and hangs it on a rail along with a hundred or so others. It may take two weeks to get the meat back. His commercial cooler has a maintained temp of 33-36 degrees with humidity control. We have never had an issue with any meat coming from his facility. Nobody else has either. You drag it around in your truck for a week to show off and it has an off smell because it's turning rancid, he won't process it.
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