Ed Rasimus wrote:
>
> Backstrap is always an incredible experience. I've taken to having the
> guy who processes my meat (usually about two hours after shooting),

That's interesting, I'd read that it was beneficial to hang the meat for
a while before butchering, provided adequate cold storage. That it
allowed the sinews to "relax" as well as let some sort of enzyme break
down that made stuff taste "gamey".

Perhaps that's just mythology?

-- kov