What are the opinions on aging meat?
Do you age your meat, or not?
If so, how do you age it? Wet or Dry? And for how long?
Do you think it’s necessary to age?
This would be ideal! If I had a walk in cooler to truly hang one up, would y’all hang your Deer up skin on or off?I just bought an old refrigerator to try out dry aging this year. Gonna quarter it and hang it from a rod inside the fridge.