I tried to use the search function, but didn't easily find a thread that answered my question:
How and for how long should the meat be aged? I always took the quarters, rib/neck to the processor for steaks and ground meat, but I'm going to do it all now.
Took a fat doe this past Thursday am, during archery season in Texas.The backstraps, tenderloins and flank meat as well as the quarters were in the iced cooler until last night. Last night I cleaned the silver skin and vacuum sealed the backstraps and tenderloins, and already in freezer.
The quarters were rinsed with water but I didn't get the chance to get to them. I have left them in the fridge racks, but inside covered in plastic bags, and was planning on working on them tomorrow (working all day and night tonight)
Should the be unwrapped and exposed to the fridge air? for how long?
Thanks
