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Thread: aging elk meat?

  1. #1

    aging elk meat?

    Do you all age your meat? If so do you take it to a meat locker / butcher shop?



    how long do you hang it for? 3 to 5 days?

    and at what temps do you hang it in?

    Thanks sorry for the noob ?'s


  2. #2
    2009 Hoyt Alpha Max 32 @ 27", 62 lb.- Hunting
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  3. #3
    Join Date
    Jul 2008
    Location
    Colorado Springs, CO
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    2,107
    I really don't age it. Once it hit the garage, which is normally the day after kill, I will start cutting the next morning. The cutting up of an elk takes me at least a day.

  4. #4
    Join Date
    Jul 2008
    Location
    Sheridan WY
    Posts
    113
    I always age if i can. I have a fridge in the garage and I can get a lot of boned meat in it. some stays in a week. I'd go two weeks but the climate here is dry and the meat can get dried out.

  5. #5
    Join Date
    Feb 2007
    Location
    Colorado
    Posts
    22,738
    I have never really seen the need to age game meat.
    2006 LH Bowtech Old Glory 70#, 32 1/2" draw, back to the Hostage rest, SH 7-pin Hunter, 500gr TR Crush 300 @ 285fps.
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  6. #6
    Join Date
    Feb 2007
    Location
    BOISE,IDAHO
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    5,441
    Same here never felt the need to age game.....especially elk!
    Now that's not to say some of it's not well aged by the time we roll up camp

    5 days is no problem if it initially cools properly.
    If it frosts at night,hangs in a cool spot during the day and I can keep the flies and yellow jackets off it..... I'm cool with that.

    But don't push if you plan on taking it to a processor,it may take them two or three(maybe more) days to get to it.
    Hey dumby....tired of your arrows falling out of your quiver? Save yourself 200 bucks.....turn it over!

    Maybe I do spend too much time in the brush....looking out.It's time better spent then at the truck....looking out!

  7. #7
    Join Date
    Jul 2009
    Location
    Woodsville
    Posts
    3,871
    last year i shot a cow and quartered her up skinned her and put the quarters in game bags. hung it in a very shaded area for 10 days. got up to 60 in daytime and about freezing at night. but the sun never touched the bags. when i went to cut her the meat was soooo tender and delicious. it really does work but you dont have to do it. but if you do it does help

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