Wirehead
Eight Pointer
First time butchering my own tenderloins...
I left the meat in a cooler directly on ice for 4 days to age. The meat has a very thin gray layer on most of it - is this a problem for food safety or taste?
I left the meat in a cooler directly on ice for 4 days to age. The meat has a very thin gray layer on most of it - is this a problem for food safety or taste?