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<blockquote data-quote="Master Carper" data-source="post: 3039116" data-attributes="member: 15527"><p>I use a meat grinding attachment on my Kichen Aid and after seven years and five deer a season, it works just as good now as the day I took it out of the box.</p><p></p><p>I have a big metal rack in the bottom of my homemade cooler, that keeps meat 3" off the bottom, so it never touches the water. I'll keep my de-boned deer on ice for 7 days then I'll process it. Depending on outside temps, I might have to add ice to it one time, but the inside temperature of the cooler averages 35 to 40 degrees. Several meat butchers that I have talked to, say that is the perfect temperature for aging deer, and that they will sometimes age beef at the same temperature for 30 days. Unless it's an old stinky buck, most meat regardless of cut, will be fork tender when properly aged, with no gamey taste whatsoever.</p></blockquote><p></p>
[QUOTE="Master Carper, post: 3039116, member: 15527"] I use a meat grinding attachment on my Kichen Aid and after seven years and five deer a season, it works just as good now as the day I took it out of the box. I have a big metal rack in the bottom of my homemade cooler, that keeps meat 3" off the bottom, so it never touches the water. I'll keep my de-boned deer on ice for 7 days then I'll process it. Depending on outside temps, I might have to add ice to it one time, but the inside temperature of the cooler averages 35 to 40 degrees. Several meat butchers that I have talked to, say that is the perfect temperature for aging deer, and that they will sometimes age beef at the same temperature for 30 days. Unless it's an old stinky buck, most meat regardless of cut, will be fork tender when properly aged, with no gamey taste whatsoever. [/QUOTE]
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