>The meat hung to dry age for about two weeks in >their facility. ><...> >--Richard > >do you know why they age it? >Wouldn't it be more Paleo to skip the aging? > >Q Actually, I think it's probably more Paleo to age it. They didn't have refrigerators either, and a large carcass "hangs" around for a while. Meat becomes more tender and edible as it hangs, due to natural bacterial action. The open-air refrigerator storage some of us use for our meat is a form of aging, too; the meat just becomes sweeter and more tender the more it sits. I can conceive of an initial gutting of the animal, consuming the organs and some body cavity fat, then hanging the rest from a tree to keep some of the night scavengers and predators from devouring it, and just cutting off bits as hunger arose... Ya think? ginny All stunts performed without a net!