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Aging meat
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Aussy Harold
Posted 5/16/2020 21:34 (#8261209 - in reply to #8261183)
Subject: RE: Aging meat


North East Wimmera district of Victoria.

My way of doing various meats -

Lamb -  overnight, cut and freeze next day.

Mutton [12mth + older sheep] - kill, hang 36 hours, cut and freeze.

Beef - 15 - 18 month old steer -  kill, hang 4 days in natural temperature, [protected by a big cloth bag - no flies!] then cut up and freeze.

Goat - same as mutton.

Never had experience with any other. Neighbour and I shared a full grown pig, but done at his place, forgotten how long it 'aged'.



Edited by Aussy Harold 5/16/2020 21:35
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