Aging meat. and the gamey taste.

will the baking soda hurt if th meat if it gets on the meat?

baking soda has no flavor to it. I have never tasted it or noticed anything different

ok great.. thanks for the info.. everyone els here will be happy to read this thread and it might clear up some questions that some people might have but dont want to ask!..

Thanks.

-cr0ck1

Next one I kill I will do a picture tutorial on the way I process it. You can't tell the difference in my processing or if it was done by a butcher

great.. id really like that on the forum.. i can learn from it as can other people here!..

thank you..

-cr0ck1

I age all mine for at least 4 to 5 days if not more and yes it is very good to season meat while aging just have to watch high acidic marinade they can "cook" the meat!