Thread: Didn’t hang the venison

The test is when it's time to cook and eat it, if back steaks are tuff (not from poor overcooking) then mince the rest for burgers/sausages or cuts for slow cooker or just suck it up and chew a lot more.

If you cannot hang it, a week in the fridge spread over racks on blood catching trays below also works or vacuum pack straight away also in fridge for at least a week and a half to two before freezing.