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Aging venison/Meat spoilage
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<blockquote data-quote="bigtex" data-source="post: 5272275" data-attributes="member: 2245"><p>What's your definition of "spoiled?"? Bad smell, or just looks bad?</p><p>I dry age mine for 7-10 days @35 degrees for 7-10 days in a spare refrigerator. I don't hang it [even though I probably should] but I do turn it every day or so. The meat will turn dark colored almost black but it isn't "spoiled". I just trim the dark off as I process it.</p><p>If it is indeed spoiling I'm thinking your temps are on the high side.</p></blockquote><p></p>
[QUOTE="bigtex, post: 5272275, member: 2245"] What's your definition of "spoiled?"? Bad smell, or just looks bad? I dry age mine for 7-10 days @35 degrees for 7-10 days in a spare refrigerator. I don't hang it [even though I probably should] but I do turn it every day or so. The meat will turn dark colored almost black but it isn't "spoiled". I just trim the dark off as I process it. If it is indeed spoiling I'm thinking your temps are on the high side. [/QUOTE]
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Aging venison/Meat spoilage
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