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Joined: Dec 2016
Posts: 12,690 Likes: 120
Booner
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Booner
Joined: Dec 2016
Posts: 12,690 Likes: 120 |
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 My great grandmothers cookbook says to remove the entrails and head but leave the skin on Hang the carcass in -40 +32 Fahrenheit weather for 30 days I think your 2 weeks is plenty of time to extract any blood and other bodily fluids from the meat
When I need expert advice I tend to talk to myself
The older I get the better I used to be
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