There's at least three of us then.

I just hope the folks that age ungutted game do not resort to bloodletting when they get sick.

-Victor

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

And MERRY CHRISTMAS TO YOU Charlie.:bigbye:

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.