I know you want to age deer meat by hanging the carcass for a few days in a cool temp (33-40 degrees) but I've heard recently that if you take your deer, skin/clean/etc all of the meat and put it in a cooler with ice, water, & salt, it will supposedly help draw blood from the meat and get rid of the gamey taste without having to let the deer hang for the few days. is this true? anybody tried it?
Question by carsonstutz. Uploaded on November 05, 2012