I'm from East Texas, just moved to Pittsburgh about a year ago. Down in TX, it's never cold enough to hang a deer to bleed out. Instead, we de-bone the meat and put it in an ice chest (also known as cooler, depending on where you're from) with a drain. Put one side of the ice chest on a brick so it's elevated towards the opened drain and keep filled with ice so that you can't see any meat under the ice. Leave it for 4-7 days and you get perfectly aged venison, much more tender than freezing it straightaway.
I mentioned this process to a friend here in PA and he had never heard of it. What do y'all do to age your venison?
I mentioned this process to a friend here in PA and he had never heard of it. What do y'all do to age your venison?
