Part 2: Why I always give Moose, Elk and Deer proper aging time

In part 2 of “Why I always give Moose, Deer and Elk proper Hang Time” we will move on to the techniques needed to make the meat go from tough to tender, from flavorless to rich in flavor.

We will discuss the PROs and CONs with dry aging vs wet aging (a.k.a vacuum aging)

Aging the meat is the key regardless of approach 🙂

About kjellkod

Software Engineer by trade, (former?) Martial Artist and Champion by strong will and small skill... and a Swede by nationality :)
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