Ceedubya

Recipes 

I never let venison age. I don't see the point, it does not have the fat content and marbling of corn fed beef. I have left them for a day, or two, just due to the fact that I didn't have the time to do it right then.

Antelope I never let age, get em quartered, boned, cut and in the freeze as quickly as possible.

I had a client 8 years ago that was a game processor and needed some extra help during the season. I always wanted to learn more, so signed up to help for 4 nights a week for about a month. We had an elk that was left in a horse trailer for 4 days. That was nasty! We were skinning it and when the front shoulders were opened up it was the foulest thing I have ever smelled.

__________________
I don't understand the purpose of the line, "I don't need to drink to
have fun." Great, no one does. But why start a fire with flint and
sticks when they've invented the lighter?

Docapi

Recipes 

Marbling or fat content have nothing to do with it.

Aging is a controlled process where bacteria are allowed to start breaking down the fibers of the meat.

Letting the deer hang for 6 to 10 days (depending on temperature) results in more tender, flavorful venison.

__________________
Primary: nuthin
Secondary: Dandelion wine

Bottled: Edwort's Apfelwien #1 Edwort Apfelwien #2, Joes ancient orange mead, island mist kits x2.

RayInUT

Recipes 

True story! Let an elk age for a couple weeks at least. If it smells like ammonia though you need to chuck it in the garbage. As someone else said, trust your nose!