Zkep
FNG
- Joined
- Jan 25, 2021
- Messages
- 51
So ive typically let my meat age in a cooler and recently had access to a walk in cooler for my elk so i hung it. Its developed a dry rind (no mold or discoloration, just dry and jery like) of course....my question is does all of it get trimmed or is it ok to leave that on for certain areas? Shanks for instance that will be braised or ground?