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12-18-2019, 11:11 PM | #23 | ||||||
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I worked in a meat market when I was in high school. We had a fresh meat counter so people could pick out there meat. After the meat turned dark I was able to buy it at a lower price. It not only saved me money it also was the best tasting because it was aged. I shot my Michigan buck on the second day of the season this year I let it hang for 10 days before processing. This some the best meat you could ask for. I think all meat should be aged. I let my game birds hang till they drop they are very good this way. Loren
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The Following 2 Users Say Thank You to Loren A Wilcox For Your Post: |
12-19-2019, 07:03 AM | #24 | ||||||
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And MERRY CHRISTMAS TO YOU Charlie.
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David Ross |
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12-19-2019, 10:54 AM | #25 | ||||||
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Phew. I'm holding back on adding to this commentary. I could write a 3 page tome on this issue of aging birds and big game meat.
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The Following 3 Users Say Thank You to Richard Flanders For Your Post: |
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