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<blockquote data-quote="SnowCamo" data-source="post: 3039170" data-attributes="member: 36198"><p>I leave it in the refrigerator for about a week to age. Sometimes deboned, sometimes not. Deboned will save you some room. (Keeping it in a iced down ice chest and changing the water works well too).</p><p>Before it goes in the freezer it gets cut into serving sizes and vacuum sealed. I usually slice the back straps and tenderloins into steaks. The rest is turned into chili.</p></blockquote><p></p>
[QUOTE="SnowCamo, post: 3039170, member: 36198"] I leave it in the refrigerator for about a week to age. Sometimes deboned, sometimes not. Deboned will save you some room. (Keeping it in a iced down ice chest and changing the water works well too). Before it goes in the freezer it gets cut into serving sizes and vacuum sealed. I usually slice the back straps and tenderloins into steaks. The rest is turned into chili. [/QUOTE]
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