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re: Best way to process venison into burger?
Posted on 12/17/23 at 11:13 am to El Tigre Grande
Posted on 12/17/23 at 11:13 am to El Tigre Grande
Instead of another thread, how long can I push keeping fresh venison on ice or in the refrigerator before it needs to be in the freezer? I’ve kept it iced down with the drain plug pulled for a week before taking to the processor, trying to figure out if the backstraps from the deer I shot Thursday will still be good to serve fresh next week.
3
Posted on 12/17/23 at 12:27 pm to Icansee4miles
Two weeks is fine as long as the meat was cleaned pretty well, is covered in ice and not touching the walls of the ice chest, and the plug is out. Any longer than that and I’d want it to either be dried in a walk-in or frozen. If I were you I’d take the backstraps out about a day before you want to cook them and dry brine in the fridge uncovered on a baking rack. Nothing to do with spoilage, just has made the last few backstraps I’ve done come out fantastic.
Posted on 12/17/23 at 12:41 pm to Icansee4miles
quote:
how long can I push keeping fresh venison on ice or in the refrigerator before it needs to be in the freezer?
quote:
trying to figure out if the backstraps from the deer I shot Thursday will still be good to serve fresh next week
You good. Either keep it on fresh ice directly or in a bag, or put it on a drying rack in the fridge. People “dry age” them for weeks
Posted on 12/18/23 at 7:04 pm to Icansee4miles
I’ve aged my deer in the fridge uncovered for 21 days and then cut it into steaks. FYI.
Delicious and tender
Delicious and tender
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