Nothing like spending hours on the field scoping out your deer, making the right shot, packing up the meat and then coming home…

The key to “Bleed” Ground Venison is simple. Two Words – “Dry Aging.” First, hang the game meat for a minimum of 3…

Just like that Spring is around the corner. And in some woods the temperature can get to the high 60s and even 70s in the coming months. Keeping your game cool is key to preserving the meat and free from bacteria.

Proper aging is a true art form based on time and temperature. Simply put, the higher the temperature the less aging time. Several…