re: Aging deer meat

I processed a mature buck last weekend that had been frozen for over a year. I expected it to be pretty bad, considering what we all associate with big old rutting bucks and meat thats been in a freezer that long, but it was excellent. Rinella has mentioned freezer aging before but I always assumed it was bullshite. I have no idea what the deer would have tasted like a year ago, but there might be something there.

I've dry aged two hind quarters before, one for about three weeks and one for about a week. The later only made it a week because it stunk to high hell. The other one was excellent. Dry aging is a tricky thing and it absolutely works, you just have to control the conditions better than most fridges that are constantly opened and closed can.

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I've been dry aging. I'll never put them on ice or in an ice chest again. Did it all of my life, and regret not learning how to dry age 20 years ago.

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same here. of course I've not always had the means, but now that i do, i won't ever Not hang one again. i just cut one up that had been hanging 17 days and it was fantastic. i think the next I'm gonna let hang for 24 days or so.

I've been told that ducks are unbelievable and totally different after a 21 day hang... ill let you know....

I bet the ducks would benefit from that. Did you gut them or pluck em before you let them hang?

I absolutely would have gut them


It's one of those things where I don't see a benefit of not gutting but see where a problem could arise by leaving them in therre

i don't disagree with you, trust me, the whole thing is bizarre to me. but... he asked me would i hang some, said he would show me, and i said sure. i guess they've been doing it for eons. i dunno, i don't mind checking it out and seeing.

I’ve done it (guts in like back in the day).

Honestly I couldn’t taste a considerable difference.

You can get a cool bot and a window unit for under $600. My crabbing buddy had a slab poured, a small carport with an office and cooler on end and covered area to grade crabs. He uses a cool bot and a window unit to keep his walk in cold, he keeps it at 50 degrees but said he can get it down to upper 30s.

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Man I just kinda figured those ducks were rotting in your cooler and they’d be ruined.

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same here... i guess ill let y'all know january 7th

may be the worst decision ever, but worst case, i lose the ducks and have to wash the cooler with bleach. best case, learn something new and found a better way to enjoy eating ducks. and thats important around here

I can share a street taco recipe for you that everyone I cook for enjoys if you would like for duck or speck breast