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Thanks ryan.
I just went to flip them and they're looking good. Fat was hardening nicely, outter muscles forming a skin and you were right, the mucles sitting on the tea towl still fresh.
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I too was a bit unsure about "aging" meat in a fridge to getbthe best flavour and tenderness from it. I shot my deer saturday morning, went straight into the chiller skin on for 24hours. Skinned it...