When meat hangs in a cooler long enough to dry out and it starts to get a light coat of mold on it, it is ready to be processed. Admittedly I seldom let them hang that long but I do let them hang at least two weeks.
So then, WHO cooks it????????
WARNING - Due to the rising costs of ammunition, warning shots will no longer be given.
"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body. But rather, to skid in broadside, thoroughly used up, totally worn out, and loudly proclaiming...WOW, What a Ride!"