Need help

[wisturkeyhunter]

The meat is probably fine but it would bother me that your buddy just l left laying around, enough so that I probably would be less likely to go with next time he called me up.

I'd also add that hanging meat to age it isn't the same as leaving it in a tool box where fresh air isn't going to get it. Also beef isn't aged with the guts still inside probably even contacting the meat.

 

[Phil V.]

This book that the website honest-food.net talked about I have. It's called The River Cottage Meat Book by Hugh Fearnley-Whittingstall talks about hanging pheasants and other meats.It is over 500 pages long and has a lot of info. on different types of meat and meat processing.It also has some recipes in it for meat dishes.The author is from England and that is what he talks mostly about and does talk about the U.S. as well.

 

[AtTheMurph]

The meat is probably fine but it would bother me that your buddy just l left laying around, enough so that I probably would be less likely to go with next time he called me up.

I'd also add that hanging meat to age it isn't the same as leaving it in a tool box where fresh air isn't going to get it. Also beef isn't aged with the guts still inside probably even contacting the meat.

read the article. It's full of stuff my mom already knows. She's a little old lady in WI and loves the taste of pheasant (guts in) hung for 10 days.

It sounds wrong because we've been conditioned to be afraid of "germs", of raw food and all sorts of things that aren't to be feared.

Hung pheasant - good. Fresh - not so good.