Aging deer in cooler and mold

[bigbonner]

I think the aging is too long and you will lose the taste of the deer. Look at the mold???

 

[bigbonner]

Dry aging beef,

 

[3PointSlayer]

It would be hard for me to eat that deer. I'd tear into that beef though.

 

[DocPain]

Might as well just fight the buzzards for road kill.

 

[Little FR]

No thank Ye, my pappy always said…

If it’s got green hair, don’t eat it.

Words to live by.

 

[Dark Cloud]

I won’t be eaten no green deer

 

[Meatstick]

That ain't gonna pass the sniff test.
Nawsir

 

[Junglekat]

I'm out

 

[Redlined]

Dayum, that's nasty. I'm just not that kinda hungry

 

[bigbonner]

The only meat I want to see mold on is old aged hams.

 

[Trophyspike]

The mold on food for me stops @ blue cheese.

 

[Feedman]

I would not eat that

 

[CalebConn16]

Ain’t no way that will age properly skin and hair on like that. How does it get air circulation around the meat that way? Dudes gonna kill someone lol

 

[bigbonner]

Ain’t no way that will age properly skin and hair on like that. How does it get air circulation around the meat that way? Dudes gonna kill someone lol

I hang my deer with the hide still on it for four to five days.
If I was running a packing house I would remove the hide to keep hair from getting onto the floor and other deer hanging. It also keeps the outside of the meat from drying out.

 

[CalebConn16]

I hang my deer with the hide still on it for four to five days.
If I was running a packing house I would remove the hide to keep hair from getting onto the floor and other deer hanging. It also keeps the outside of the meat from drying out.

I leave one hanging if it’s cool enough outside in the garage hide off for that long. I just thought the point of dry aging was to dry and form a pellicle on the outside of the meat to protect it. And I think it makes pulling the hide off a pure pain in the ass. I like to pull the hide off warm when I can