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Unread 12-18-2019, 09:00 PM   #21
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Randy Roberts
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Quote:
Originally Posted by Austin J Hawthorne Jr. View Post
I'm with Gerald.
There's at least three of us then.
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Unread 12-18-2019, 10:02 PM   #22
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Victor Wasylyna
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I just hope the folks that age ungutted game do not resort to bloodletting when they get sick.

-Victor
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Unread 12-19-2019, 12:11 AM   #23
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Loren A Wilcox
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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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Unread 12-19-2019, 08:03 AM   #24
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Quote:
Originally Posted by charlie cleveland View Post
my great grandmother was a indian and my father would kill rabbits and such for her..she would hang it up for a few days also...my game only gets to age in the refrigerator or deep freeze....merry CHRISTMAS DAVE.....charlie
And MERRY CHRISTMAS TO YOU Charlie.
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Unread 12-19-2019, 11:54 AM   #25
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Richard Flanders
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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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