When you hunt in an area and the temperature is sub-freezing, how do you "age" the meat? Or do you?
Typically, mine hangs in a cooler for 3-4 days around 40 degrees, (I'm in Georgia) but if one harvests a bison or caribou and sub freezing temperatures, then it seems to me the meat would not have time to age. Any input on not aging or meat quality?
I'm just curious, that's all, thanks,