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Old 11-22-2012, 04:56 PM
ianwuzhere ianwuzhere is offline
 
Join Date: Oct 2009
Posts: 127
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2 weeks?? hmm
ive seen it before and just cut it off 1/4" like already said.
when beef is aged for two weeks its in a very control temperature environment and the fat content is much different then lean deer.. 1 week would be plenty time to hang.
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