lbirch
Member
I shot my Nevada antelope last Saturday. Sorry, there are no pictures, he wasn't very big. Long story short, I passed several bucks looking for a great one. On day three I could tell my 9 year old son was getting board. It wasn't until I crashed my truck through a washed out road bending the front axle that I decided I'm going to shoot whatever comes next. I did and my boy thought it was the greatest day ever.
To my question. The quarters and straps have been in the fridge for seven days. I usually age the meat for about seven days in the high 30 s. How long do you let the meat age and at about what temp? Aging is a must in my opinion. It sure makes a difference. I'm looking for more ideas.
More info. I shot the buck through the armpits. Did the no gut method. Cooled it in the cooler with ice in garbage bags until we got home. The meat is clean and was quickly cooled. The straps we ate that nightwere mmm good
To my question. The quarters and straps have been in the fridge for seven days. I usually age the meat for about seven days in the high 30 s. How long do you let the meat age and at about what temp? Aging is a must in my opinion. It sure makes a difference. I'm looking for more ideas.
More info. I shot the buck through the armpits. Did the no gut method. Cooled it in the cooler with ice in garbage bags until we got home. The meat is clean and was quickly cooled. The straps we ate that nightwere mmm good