Aging

How long do people usually age elk meat?
I have a few packages from 2024 that are still aging in the freezer.

If I have a climate controlled cooler that I can hang meat in, I age 14 days. If not, I age 1 week with quarters in vented igloo style coolers with ice blocks ensuring the meat stays out of the melting ice water.
 
Depends on temp, I’ve butchered day after, or 2 weeks. Haven’t had issues with meat. All tasted the same, lot of times I prefer quicker to not have as much loss from dried meat on the outside.


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