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Cooks' Corner
Dry Aged White Tail Leg for Mother's Day
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<blockquote data-quote="Slick8" data-source="post: 2529999" data-attributes="member: 52585"><p>Great info.</p><p></p><p>Living in southeast Texas this is almost never an option during deer season.</p><p></p><p>I typically keep on well drained ice for 7-10 days. </p><p></p><p>I've thought about buying a used double door cooler from a convenience store but that's a lot of space taken for something that's used a few times a year. I've also thought about modifying my garage side by side fridge for this process. </p><p></p><p>Again, thanks for sharing. I've been making my own sausage for years but only recently got into whole animal cooking. Front shoulders of deer are great as are the shanks of elk or other larger animals and necks from bucks.</p></blockquote><p></p>
[QUOTE="Slick8, post: 2529999, member: 52585"] Great info. Living in southeast Texas this is almost never an option during deer season. I typically keep on well drained ice for 7-10 days. I've thought about buying a used double door cooler from a convenience store but that's a lot of space taken for something that's used a few times a year. I've also thought about modifying my garage side by side fridge for this process. Again, thanks for sharing. I've been making my own sausage for years but only recently got into whole animal cooking. Front shoulders of deer are great as are the shanks of elk or other larger animals and necks from bucks. [/QUOTE]
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Dry Aged White Tail Leg for Mother's Day
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