Normally my game sits in a cooler for a week or so since it is too warm out here to hang meat. We had a cold snap this week and I hung my quartered deer for about 2 days, since I had never tried that before and I had the opportunity. When the meat is in the cooler, it never gets a dry outer layer. This meat obviously did get a dry outer layer. Not what I would call a “crust”, but still a dry layer. Can you eat that? Do you trim it? If you trim it, do you grind it? Trimming it seems like a waste of a lot of meat, but I don’t know if it will “moisten” up in the vac back and be normal when it is cooked? Any help is appreciated