I misunderstood, when you said cure I thought meant to salt cure the meat. You meant age. I too do it as Charlie. Usually I quarter my animals and remove the back straps and fillets. Each quarter goes in a game bag and the back straps and fillets go in a separate bag. The they go in my beer refrigerator for 5-7 days with room between the bags for air to circulate. Then as Charlie says when the smell changes to a mellow aged smell I remove it and cut it up. Been doing it this way since the early 70's, only had 1 cut up by someone else and was not happy with how they did it or the question in my mind of "is this really my deer"?
Topic: How to cure a quartered animal (Read 1298 times)
