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Joined: Nov 2005
Posts: 8,861 Likes: 2
14 point
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14 point
Joined: Nov 2005
Posts: 8,861 Likes: 2 |
I have aged venison for a while. We would gut the deer and either leave hide on or skin it and hang in a walk in cooler. Kept it at 36ish for up to 2 weeks
If it was skinned first, had to trim off lots of dark dry meat. If skin was on, pull skin off and chop up ad wanted
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