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<blockquote data-quote="Duckslayer100" data-source="post: 56725" data-attributes="member: 1485"><p>Everything I've read about aging meat is that it's all about temperature. Too cold and the bird freezes, which just preserves it the way it is. Too warm, and the bird starts harboring nasty microbes that can make you sick. If you have access to a small dorm fridge, you can buy an aftermarket temperature control that will keep it at the optimum temperature. With birds that aren't too shot up (especially gut shot as gun enzymes make for bad eats) hang them for a few days in your temperature controlled meat ager and you'll wind up with some truly amazing meats. No guff.</p></blockquote><p></p>
[QUOTE="Duckslayer100, post: 56725, member: 1485"] Everything I've read about aging meat is that it's all about temperature. Too cold and the bird freezes, which just preserves it the way it is. Too warm, and the bird starts harboring nasty microbes that can make you sick. If you have access to a small dorm fridge, you can buy an aftermarket temperature control that will keep it at the optimum temperature. With birds that aren't too shot up (especially gut shot as gun enzymes make for bad eats) hang them for a few days in your temperature controlled meat ager and you'll wind up with some truly amazing meats. No guff. [/QUOTE]
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