jaydawg
Senior Member
7 day’s MINIMUM for me…surely you have your answer now jNick and should feel comfortable…lots of knowledge n experience in GON
I agree there’s no doubt that hanging is the best option but a lot of times that’s not an option so the cooler is the next best that I’ve come up withThis was my first year to try ice cooler vs hanging in bags. I won’t be trying it again. I prefer dry aged in bags or on wracks in a reefer
The meat tastes great and is nice and tender but it was messier and more of a hassle to cut and package by a mile
Out west I usually process and pack in a motel before the drive home unless it’s not been long enough. In which case the bagged meat goes into a cooler with dry ice and I cut and pack when I get home.
Until recently I had a reefer it in my shop / garage that I used for aging meat but it met its demise at the hands of time and I have yet to Facebook up a replacement