My apology Guys.

I don't post much and inadvertently placed on in the wrong place. Sorry about that.

https://www.24hourcampfire.com/ubbth...38/Eating_and_cooking_game.#Post10011338

It deals with making strongly gamey taste more palatable.

I learned a lot from the posts but there is another little tid bit of detail that I would like to focus on more precisely.

Suggestions are to salt the game and let it age several days BEFORE freezing.

Upon reflection I now recall that Italian Prosciutto de Palma and other ham hocks are BURIED in salt then age dried for 3 or more years.

So my question is - how much salt is necessary and how long to age game and how to treat it after salt and freezing to avoid an unpalatable salty mess that is inedible.

And how to cook after ?