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<blockquote data-quote="swampratt" data-source="post: 3061399" data-attributes="member: 15054"><p>I have tested hanging whole deer to make it more tender.</p><p>All days were under 52 degrees for the high and hung in the shade.</p><p>Most days were just above freezing but some dropped to freezing and below during the nights.</p><p></p><p>At 1 week in the meat was just as tough as day one.</p><p>It took 2 weeks to get any results.</p><p>I have done the same with quartered beef but hung it in a fridge at 45 degrees.. it took a month to get some nice tender cuts.</p><p>Started to smell like blue cheese.. which is what you actually want from what i have researched.</p><p></p><p>If you are going to grind the meat.. hanging is a waste of time.</p><p></p><p>If I want tender steak I can age just the steak in the fridge.</p></blockquote><p></p>
[QUOTE="swampratt, post: 3061399, member: 15054"] I have tested hanging whole deer to make it more tender. All days were under 52 degrees for the high and hung in the shade. Most days were just above freezing but some dropped to freezing and below during the nights. At 1 week in the meat was just as tough as day one. It took 2 weeks to get any results. I have done the same with quartered beef but hung it in a fridge at 45 degrees.. it took a month to get some nice tender cuts. Started to smell like blue cheese.. which is what you actually want from what i have researched. If you are going to grind the meat.. hanging is a waste of time. If I want tender steak I can age just the steak in the fridge. [/QUOTE]
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