- Joined
- Apr 13, 2009
- Messages
- 3,114
Thanks. I have found ageing venison (in a cooler, hide on, full animal - not broken down just field dressed) around 10 days does wonders and really improves the quality of the meat.
What temperature do you do this at?
I wish I had the ability to age the elk and deer that I kill using that method. It's tough to keep them whole when you're 3-6 miles in...
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