On Sunday, April 3, 2016 at 3:45:48 PM UTC-4, Jeßus wrote:
> On Sun, 03 Apr 2016 09:36:49 -0400, Gary > wrote:
>
> wrote:
> >>
> >> When you say 'venison' do you mean deer meat, or really venison, as in
> >> wild meat, killed then hanged in the basement for a couple of weeks to
> >> 'ripen' ? Just curious.
> >
> >Venison is always deer meat to me. You hang in the basement for a
> >couple of weeks to 'ripen'?
> >
> >Are you serious?
> >
> >Can we say *ROTTEN MEAT*, boys and girls?
> >
> >I'm afraid to ask what else you keep in that creepy basement
> >of yours. hehehh
>
> Nothing wrong with dry aging meat for two weeks... or even longer than
> that. It doesnt rot. If it did, then a lot of gourmet butchers would
> have problems. Obviously you need low temperatures to do this. I
> generally hang sheep, venison or wallaby for at least 5 days.

That may be part of our dissonance on the subject. So much of America
spends its time outside the safe zone for meat that we can't envision
hanging meat (as we dig into our professionally dry-aged steaks).

Cindy Hamilton