Just wondering what others do regarding aging the
meat on deer, elk, etc.
After gutting and hide removal:
I wash the cavity out with a solution of
vinegar and water (1 vinegar to 4 water).
This is a safe and easy way to reduce bacteria
in the cavity without affecting flavor at all.
Dry cavity with clean paper towel.
Cover inside cavity with plastic as well as the whole
Hang in 34F for 7 days. One old buck I did for 14 days
and it was delicious.
What say ye???