Elkeater
Well-Known Member
- Joined
- Dec 3, 2017
- Messages
- 1,424
Venison backstrap - but let the meat hang for days before processing, the longer the better.
And now we are on to aging. My elk hangs for 10-14 days at 34-38 degrees. Antelope 4-6 days, deer 4-6 days. Important thing to realize is that there is a difference between rotting and aging.