Sorry guys, priorities just have been elsewhere this summer. It was a fantastic trip, well worth my still sore muscles (i need to climb a few more mountains so I'm in a bit better shape for the next one!)
So... since I'm new to this, how long do you guys "age" your meat. It's been too warm, even here, so I wasn't able to hang him in the garage. I butchered him when I got home and it's been in the fridge since Sunday. I'm thinking it's probably been long enough, especially since the buck was still pretty young. gonna keep the backstraps and maybe a roast or two... the rest is gonna get ground and mixed with my grass feed beef fat I've got in the freezer. Anything I'm missing?