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re: Aging deer meat
Posted on 12/17/18 at 11:11 am to brightside878
Posted on 12/17/18 at 11:11 am to brightside878
I have a fridge rigged up for dry aging in my shop. I quarter and debackstrap and let hang in there for at least a week. If I'm at the camp I just let it hang out in the walk in cooler until time to go home.
1
Posted on 12/17/18 at 11:14 am to LSUballs
quote:
at the camp I just let it hang out in the walk in cooler
Not so subtle brag.
Posted on 12/17/18 at 11:19 am to TheDrunkenTigah
I'll post a thread in here one day about how you can build a pretty slick walk in cooler for about $1600.
Posted on 12/17/18 at 11:23 am to lsupride87
Came to say the same thing. Only the outside (maybe 1/16 of an inch) looks like that.
I make an annual hunt in the Midwest with a group of friends. If I kill a deer on opening day, it is deboned and on ice for 10 days before I even get home with it.
I hunt in a club about an hour and a half from my house. Sometimes I hang them in the cooler for a few days. Sometimes they go on ice. Sometimes I jerk the back strap out and have it on the grill the same day.
Can't honestly say that ANY of them ever tasted any different. Not sure I've ever eaten a grilled backstrap that was aged in a cooler for three weeks though. Might be a game changer.
I make an annual hunt in the Midwest with a group of friends. If I kill a deer on opening day, it is deboned and on ice for 10 days before I even get home with it.
I hunt in a club about an hour and a half from my house. Sometimes I hang them in the cooler for a few days. Sometimes they go on ice. Sometimes I jerk the back strap out and have it on the grill the same day.
Can't honestly say that ANY of them ever tasted any different. Not sure I've ever eaten a grilled backstrap that was aged in a cooler for three weeks though. Might be a game changer.
This post was edited on 12/17/18 at 11:25 am
Posted on 12/17/18 at 11:24 am to brightside878
I put everything I’m gonna grind up for sausage garbage bags like the article suggested, and will age the back straps for a couple weeks in my refrigerator on a pan. Curious to see how they come out
Posted on 12/17/18 at 11:43 am to DownshiftAndFloorIt
quote:
I'll post a thread in here one day about how you can build a pretty slick walk in cooler for about $1600.
I'd be interested in reading that.
Posted on 12/17/18 at 11:45 am to GoldenSombrero
quote:
I'd be interested in reading that.
Posted on 12/17/18 at 12:06 pm to TheDrunkenTigah
Thanks for the info it is definitely something to think about
Posted on 12/17/18 at 1:02 pm to jimbeaux82
Blood is what taste bad in deer meat. I keep mine in the ice chest with ice. Sometimes plug in. Sometimes plug out. Haven't noticed a difference between the two. Either way bloody water keeps coming out of the icechest and I believe that is the why aging deer meat makes it taste better.
Seems that two days is actually enough, but longer the better as more blood is removed each day. Just lesser and lesser amounts.
Seems that two days is actually enough, but longer the better as more blood is removed each day. Just lesser and lesser amounts.
Posted on 12/17/18 at 1:21 pm to omegaman66
Any of you ice chest agers do that to steak?
Posted on 12/17/18 at 1:22 pm to halleburton
I do it to the entire deer. So yep!
Posted on 12/17/18 at 1:24 pm to omegaman66
quote:
Blood is what taste bad in deer meat.
Guarantee this guy is over 40 years old.
Posted on 12/17/18 at 1:25 pm to omegaman66
quote:
Blood is what taste bad in deer meat.
Eta: when you put a bullet through the heart/lungs of a deer most of the blood drains in to the cavity. Myoglobin colors the meat red. Hemoglobin makes blood red. When you soak the meat it is changing color because you are soaking the myoglobin (flavor) out of it.
This post was edited on 12/17/18 at 1:28 pm
Posted on 12/17/18 at 1:36 pm to celltech1981
I bet a lot of our ice chests are fairly dirty and who knows about the quality of the ice water.
I put the meat in clear garbage bags until I’m able to freeze it.
Meat will age while frozen.
The picture of that gray soaked meat is disgusting to me.
I put the meat in clear garbage bags until I’m able to freeze it.
Meat will age while frozen.
The picture of that gray soaked meat is disgusting to me.
Posted on 12/17/18 at 1:37 pm to GoldenSombrero
Look up "cool bot pro"
You can build a small stud frame cooler big enough for a few deer for very cheap, stick a window unit in it, install that dommabobby and bam, walk in cooler.
We have a real commercial walk in cooler but my buddy made a cool bot rig and loves it.
You can build a small stud frame cooler big enough for a few deer for very cheap, stick a window unit in it, install that dommabobby and bam, walk in cooler.
We have a real commercial walk in cooler but my buddy made a cool bot rig and loves it.
Posted on 12/17/18 at 3:20 pm to DownshiftAndFloorIt
I looked at that after you mentioned DIYing it. I was surprised you could use a window unit, but I guess it makes sense. I did notice though the BTU unit required got pretty hefty in a hurry as size went up, at least on their recommendations.
Posted on 12/17/18 at 3:36 pm to TheDrunkenTigah
Yea it does. You can't expect to build a 12x12x12 commercial rig for free. It doesnt take much to hang 3 deer though, especially quartered.
Posted on 12/17/18 at 3:44 pm to TheDrunkenTigah
quote:
Not so subtle brag.
It's a shipping container with an old 18-wheeler reefer on it. Works well, but hardly something to brag about.
Posted on 12/17/18 at 9:50 pm to brightside878
quote:
not soaking the meat and keeping bagged ice on it with the drain plug pulled
Been doing this for 50 years. I do cut open the ice bag, though, and keep fresh ice on top of the meat.
Posted on 12/18/18 at 7:19 am to BFIV
I come from a “bleed the meat in water”, fry the backstrap, and grind the rest family. Now I’m trying to relearn what I was taught about deer meat.
Wet aging venison
I can’t imagine leaving a backstrap in my fridge for 21 days. Does anyone “wet age” their meat with that method?
Wet aging venison
I can’t imagine leaving a backstrap in my fridge for 21 days. Does anyone “wet age” their meat with that method?
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