September 18th, 2009, 11:46 PM
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
September 19th, 2009, 12:07 AM
2009 Hoyt Alpha Max 32 @ 27", 62 lb.- Hunting
2011 Hoyt Alpha Elite @27", 57 lb. - NFAA
2011 Hoyt Contender @ 27", 52 lbs- Indoor Spots
2012 Hoyt Vector Turbo @27", 57 lbs- 3D
September 19th, 2009, 07:44 AM
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.
September 19th, 2009, 08:58 AM
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.
September 19th, 2009, 09:43 AM
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.
2007 LH Bowtech Commander 60#, 32" draw, Limbdriver rest, BG 5-pin Flashpoint.
2014 PSE Freak SP 70#, 32" draw, not set up yet.
September 19th, 2009, 11:47 PM
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!
September 20th, 2009, 08:50 AM
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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