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Aging meat
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Posted 5/16/2020 21:21 (#8261183)
Subject: Aging meat

Top middle of MO. land of green hills and grass
Lots of chatter about finding a locker to cut up a cow here recently, I recently had a buddy poke me asking About help working one up DIY style.

We have done lots of deer, and while not maybe the perfect way, our process has been to have them froze within 24-36 hours of when they were last eating grass.

I do know that lots of lockers do age the meat they handle.

From what I’ve read, aging really needs 14 days to be effective. How bad is the meat if it doesn’t have this time? Especially this time of year, not equipped to let one hang for any length of time.
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