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Debate: Should you trim fat cap before or after hanging? I got totally different results on two deer last month.
I hung one buck with the fat cap on and one with it trimmed off, and the trimmed one dried out way faster but the fat-on one got this rancid smell after 10 days. Which way do you guys prefer for better aging without spoilage or drying?
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kelly.robin5d ago
Fat cap on is the way to go if you're aging under 7 days, but for longer hangs you absolutely have to trim it or that smell gets nasty. The rancid fat is from moisture getting trapped between the fat and meat, which is why your trimmed one dried out instead of spoiling. Split the difference and leave a quarter inch of fat on for the first week then trim the rest off if you want to go longer.
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park.wyatt5d ago
Did you find the quarter inch trick worked better than keeping the full fat cap on for the whole hang?
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