« Reply #22 on: October 16, 2008, 09:16:32 PM »
Any meat from beef to venison is best if it's hung to age for several days. I believe the right temperature is above 32 F but below 40 F. I remember when we had home-grown corn-fed organic beef quartered and hanging in the garage for what seemed like a week or two. Bacteria and maybe some other microscopic critters partially digest it before we do and that makes it tender. Also if a game animal runs a long way before it dies it will be gamey. Lactic acid builds up in the muscles just like a person when you run far enough to feel the burn. Other that that it just needs to be bleed out and hung, although some people like to throw a pair of venison backstraps in the frying pan while it still warm.

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