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Joined: Dec 2005
Posts: 2,093 Likes: 2
8 point
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8 point
Joined: Dec 2005
Posts: 2,093 Likes: 2 |
First year I’ve aged my deer meat, other than on ice for 3-5 days. I followed this guys protocol of “wet” aging my deer in a dedicated fridge between 32-38 degrees for 12 days. Put my meat in black trash bags and forced as much air out first, wrapped bag several times around meat and placed in fridge. I checked the meat for any odd smell after a week, nothing smelled off, so let it go until 12 days. Everything was deboned prior, rinsed and dried before plastic bagging. I can only speak about the tenderness of my backstraps, but they have been as tender and flavorful as any filet mignon, I’ve had. The remainder of meat was turned into burger, and even that meat came out with a very fine smooth texture.
Is it Hunting Season Yet?
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Joined: Jan 2011
Posts: 6,600 Likes: 21
14 point
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14 point
Joined: Jan 2011
Posts: 6,600 Likes: 21 |
What temperature did you hold at? How did you bag/wrap and freeze afterward?
Did you hang any or just debone in the field and place in the fridge afterwards?
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Joined: Mar 2015
Posts: 6,251 Likes: 30
12 point
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12 point
Joined: Mar 2015
Posts: 6,251 Likes: 30 |
Interesting. Bet it’s tender. As long as no explosive diarrhea is involved it sounds like a good idea! 
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Joined: Dec 2005
Posts: 2,093 Likes: 2
8 point
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8 point
Joined: Dec 2005
Posts: 2,093 Likes: 2 |
Google wet aging and find videos on YouTube. Deboned everything, rinse it and pat dry. Took large lawn/leaf trash bags (never use any bag with fragrance), kept backstrap and tenders in one bag, quarters and shoulders in another bag. Squeeze out as much air as possible and tie open end closed and refrigerate, keep temp lower than 38 but keep from freezing. I would say even 8-10 days is sufficient.
Is it Hunting Season Yet?
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Joined: Dec 2005
Posts: 2,093 Likes: 2
8 point
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8 point
Joined: Dec 2005
Posts: 2,093 Likes: 2 |
Is it Hunting Season Yet?
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Joined: Nov 2005
Posts: 8,858 Likes: 2
14 point
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14 point
Joined: Nov 2005
Posts: 8,858 Likes: 2 |
I have aged venison for a while. We would gut the deer and either leave hide on or skin it and hang in a walk in cooler. Kept it at 36ish for up to 2 weeks
If it was skinned first, had to trim off lots of dark dry meat. If skin was on, pull skin off and chop up ad wanted
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Joined: Jun 2020
Posts: 15,112 Likes: 52
Old Mossy Horns
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Old Mossy Horns
Joined: Jun 2020
Posts: 15,112 Likes: 52 |
I use to hold it in a cooler 5-8 days - change ice out
Take to processor now
Hunt the wind - leave it better than you found it - love your neighbor as you love your self
We need prayer for our country now more than ever
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Joined: Apr 2000
Posts: 19,233 Likes: 27
Old Mossy Horns
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Old Mossy Horns
Joined: Apr 2000
Posts: 19,233 Likes: 27 |
i throw mine in a stainless steel pot with salt and water couple three days .
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Joined: Dec 2016
Posts: 12,677 Likes: 116
Booner
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Booner
Joined: Dec 2016
Posts: 12,677 Likes: 116 |
I have aged venison for a while. We would gut the deer and either leave hide on or skin it and hang in a walk in cooler. Kept it at 36ish for up to 2 weeks
If it was skinned first, had to trim off lots of dark dry meat. If skin was on, pull skin off and chop up ad wanted My great grandmothers cookbook says to remove the entrails and head but leave the skin on Hang the carcass in -40 +32 Fahrenheit weather for 30 days I think your 2 weeks is plenty of time to extract any blood and other bodily fluids from the meat
When I need expert advice I tend to talk to myself
The older I get the better I used to be
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