Aldeer.com Forums Alabama Deer Talk Aldeer General Forum Aging deer meat

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.