bbearhntr
Handloader
- Apr 10, 2011
- 553
- 0
Wondering how long all of you age your meat before butchering and freezing. Do you hang it with the hide on or off? What is your preferred method?. I just had some back straps off a small doe that was shot last week. It hung in my garage for 6 days @ 38° with the hide on. After butchering I placed 4 pieces of the back strap in a Ziploc bag with Italian salad dressing and worchestershire sauce for another day and a half. Just pulled them off the grill and the whole family enjoyed them for dinner tonight. DELICIOUS!!!