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<blockquote data-quote="Lakenut" data-source="post: 3041120" data-attributes="member: 30258"><p>Not to argue.....i always thought you wanted to keep the meat in tact vs. deboning when aging. The ideal way to do it would 've to skin the deer and hang the entire thing for a couple of days. Not real practical for most unless ma nature helps out.</p><p></p><p>I usually quarter animals then set the quarters on racks in a spare fridge. This allows dry aging. Not sure that wet aging in a cooler is the way to go.</p><p></p><p>Just.my .02</p><p></p><p>Lem makes a great grinder btw. Lots of friends bring me their venison to grind. Mine is starting it's 5th season and sees 6-10 animals a year. I agree with spending a bit more and getting the bigger units.</p></blockquote><p></p>
[QUOTE="Lakenut, post: 3041120, member: 30258"] Not to argue.....i always thought you wanted to keep the meat in tact vs. deboning when aging. The ideal way to do it would 've to skin the deer and hang the entire thing for a couple of days. Not real practical for most unless ma nature helps out. I usually quarter animals then set the quarters on racks in a spare fridge. This allows dry aging. Not sure that wet aging in a cooler is the way to go. Just.my .02 Lem makes a great grinder btw. Lots of friends bring me their venison to grind. Mine is starting it's 5th season and sees 6-10 animals a year. I agree with spending a bit more and getting the bigger units. [/QUOTE]
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