as indicated before you need to warm it up slowly. if you have a furnace in the garage invest in an HVAC thermostat that you can set from -5 to normal ranges. first bring it to -1 or 0C. then just above freezing and begin cutting even it is a bit crispy still. when meat freezes it wont age but the water in the meat expands abit and break down tissues, so in essence its gonna be aged to a certain degree. when in doubt make sausage.
wthby
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