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Venison Bone Broth
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<blockquote data-quote="NPO_Aaron" data-source="post: 155085" data-attributes="member: 214"><p>I did it once by accident and the results were awesome. I quarter it and keep as much fat/silver skin on as possible. Then I pack it with snow and keep it in my big cooler outside until I have time to process it. </p><p></p><p>When it comes time to cut it up, I trim the outer covering off. Since I make mostly steaks, I never fully thaw the meat. I like the extra firmness for cutting. Since it is in the insulated cooler and the snow is its main cool source, it never hits that "Deep freeze" cold. My thought is that it acts like a delayed dry aging process. The meat turns out tender and delicious.</p></blockquote><p></p>
[QUOTE="NPO_Aaron, post: 155085, member: 214"] I did it once by accident and the results were awesome. I quarter it and keep as much fat/silver skin on as possible. Then I pack it with snow and keep it in my big cooler outside until I have time to process it. When it comes time to cut it up, I trim the outer covering off. Since I make mostly steaks, I never fully thaw the meat. I like the extra firmness for cutting. Since it is in the insulated cooler and the snow is its main cool source, it never hits that "Deep freeze" cold. My thought is that it acts like a delayed dry aging process. The meat turns out tender and delicious. [/QUOTE]
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