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Thread: How long do you hang your meat

  1. #21
    Member 4merguide's Avatar
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    Quote Originally Posted by gokorn1 View Post
    I've hung several animals from over a week to butchering the next day, Haven't noticed a difference. It is easier if you butcher before a thick crust forms on the meat.
    It may be easier, but that crust is what helps protect the meat while aging, especially in warmer weather. People have been hanging meat to age for eons of time. Hard to believe all of them have been wrong in doing so....
    Sheep hunting...... the pain goes away, but the stupidity remains...!!!

  2. #22
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    I always hang my meat, I always intend to have my meat hang longer than it ends up hanging because of the realities of life. This year I had from 2 to 6 days of hanging time on blacktail, there is a difference between the meat 2 days and the 6 days...of course these were from different animals so there is that variable. I've only dabbled in wet aging and have never gone anywhere close to the 21 days that the Meateater article I linked to earlier said provided the best results. I have two pieces of backstrap in the fridge that were dry aged for the previously mentioned 2 to 6 days that I am going to now wet age 14 and 21 days, I didn't mark which meat was which when I packaged them, but I will take one half of each for the first sample at 14 days then the rest at 21 days. I might try the 28 days later, but dry aging for 6 days and wet aging for 28 days might be a bit much.
    "Now you know, and knowing is half the battle." - G.I. Joe

  3. #23
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    Quote Originally Posted by 4merguide View Post
    It may be easier, but that crust is what helps protect the meat while aging, especially in warmer weather. People have been hanging meat to age for eons of time. Hard to believe all of them have been wrong in doing so....
    Yup totally agree with the crust and not saying itís wrong. Iím just saying itís easier if someone isnít worried about hanging it for long.

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