Patocazador
Member
Aging a deer definitely helps the tenderness in my experience. I've butchered over 125 deer over the years and it wouldn't matter with the young tender ones. But the old gnarly bucks definitely benefit from 7-10 days at 35-38 degrees. It turns "rope-textured" deer into semi-tender fare.
Age a hog and you'll be throwing it in the garbage pit. Get those guys cold and frozen ASAP.
Age a hog and you'll be throwing it in the garbage pit. Get those guys cold and frozen ASAP.
