Last bunch I butchered all roos. 6-7 months old. Butchered. Chucked up and left in bags in fridge for 3 days.
Instead of brining I just threw some seasoned salt on them. Vacuum sealed & froze them.
Couple weeks we started eating on them. Not nearly as tough as the first ones we ate after just resting in the fridge for 3 days.
Instead of brining I just threw some seasoned salt on them. Vacuum sealed & froze them.
Couple weeks we started eating on them. Not nearly as tough as the first ones we ate after just resting in the fridge for 3 days.
