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Posted by
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The best I've ever had was aged dry for a month.
I shite you not. Key is temp. I did those in an ice chest in multiple bags and drained them and kept them topped with ice every day.
These days I do it in a fridge and I don't go less than a week. Two weeks is better.
It doesn't 'rot' the meat. It just breaks down the collagen. Just be extra careful with how you break them down before aging so that you don't introduce bacteria. Think, 'surgical'.
Here's a good article explaining it if you think I'm crazy.
LINK
You won't need a knife if you do it right.
I shite you not. Key is temp. I did those in an ice chest in multiple bags and drained them and kept them topped with ice every day.
These days I do it in a fridge and I don't go less than a week. Two weeks is better.
It doesn't 'rot' the meat. It just breaks down the collagen. Just be extra careful with how you break them down before aging so that you don't introduce bacteria. Think, 'surgical'.
Here's a good article explaining it if you think I'm crazy.
LINK
You won't need a knife if you do it right.
re: How Long Do You Age Your Venison?Posted by DownshiftAndFloorIt on 1/4/13 at 5:58 am to OTIS2
5 days either hanging in a cooler or quartered up in a refrigerator.
re: How Long Do You Age Your Venison?Posted by fishfighter on 1/4/13 at 6:05 am to DownshiftAndFloorIt
Anywere from 5 days to as long as 3 weeks in a old frig that I have set up just for this. I had removed the shelves and added SS rods to were I can hang the meat. Had a drip pan made for the bottom. One must remove that one a week to clean. Bleach it after every use.
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