Originally Posted By: stam
The buck naked buck never left the claim...

I just hung it in the "meat room" in my basement, my house was built a thousand years ago, before there was electricity and has a room for hangin' meat..so that's what I did, busted the buck in half and hung it from sunday through friday..then cut the best steaks and such out of it, pressure canned the rest rather than making burger.

The weather was cold and we were getting frost at night so I would just open the door at night then close things up in the daytime...i 'spect that it hovered around 40 degrees in there, I'm sure that it tenderizes some with hangin', as you're basically just controlling the decomposition of the meat and timing it to the point where it's getting soft...but not too soft.

Ate some steaks last night and can't say that I've had any that were better.

stam



Im no expert but all the old timers I used to know did the same...Even if its just in a well-sealed shed so bugs n crows n schit dont get in. Cold dark dry place.

Pheasant and a few other game birds your supposed to cure outdoors for 2-3 days though.