Exactly what I was going to sayOriginally Posted by DeputyDog
I don't blame you on the fish, but that is why my tackle box is old school and has a stringer in it. As for the burger, it was probably hung for a couple weeks before it was made burger, so that would just be overkill to do it again.
Posty a walk in cooler and let the meat hang a couple of weeks. Makes a WORLD of difference.
Aged beef is called aged for a reason. It's better!
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