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Aging deer meat
lead lobber
Member Posts: 195 ✭✭✭
I have watched 3 videos on deer processing. One said a month of aging was OK-Now that's wrong, another said 2 weeks for young deer and 3 for old. And yet another said 2 days. They were all hide on. Now I put mine in a cooler skinned for a week at 36 degrees. Now if two weeks would make it taster I might go for that. I cant get why you would leave the hide on-one piece of hair with the meat will make it taste bad. Not to mention how hard the hide comes off after 2 or 3 weeks.
What do other folks do?
What do other folks do?
Comments
The gene pool needs chlorine.
muley
****VOTE****VOTE****VOTE****VOTE****VOTE****VOTE****VOTE****
Will taste better if you skin and take all usefull stuff meat and whatever you want and burry the rest giving thanks to GOD spirit residing in the animal for its life giving energy......
Even an atheist can feel the difference .....
The Indians indeed were wise in the spirit....
JD
Donate to free energy R&D Just Paypall $$$ to:
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Intelligence is not measured in paper but in the ability of adaptation and analysis performance in multy-tasking problem solving work....
For deer he suggested to me: aging it with hide on for 10 days at a temperature of 40 oF, and that is what I've done for years. works fine for me and my family! (Unless it gets to cold in the carport, which happens if I get my deer late in the season.)
Bonne Chasse!
Ken
chris
"Sometimes the people have to give up some individual rights for the safety of society."
-Bill Clinton(MTV interview)
1st thing to breakdown is the "blood" that remains in the tiny vessels and capillaries. Even if you bleed a deer, there is still a lot of blood in them. When the blood breaks down, which it does in the first few days, the "gamey" flavor (liver taste) which is the blood, goes away. Thus, the flavor of the meat is "enhanced". Even venison haters often change their tune when they try venison that has been aged.
2nd thing to breakdown is the flesh which takes around 2 weeks. This makes the meat more tender.
3rd thing to go is the sinew and tendons which takes 3 weeks or longer, and which makes it even more tender.
After 3-4 weeks you don't gain anything and the meat can get "too" soft and ruined.
The basic difference between choice beef and prime beef is how long they are aged. Prime is aged longer, time is money, and prime cost more, tastes better and is more tender.
*shoot it.
*skin it.
*cook it.
*eat it.
Done this many times and by golly- it works..
Trinity+++
"Train up a child in the way he should go, even when he is old he will not depart from it."(Proverbs 22:6)
It's not what you know that gets you in trouble, it's what you know that just ain't so!
A lion or gator will take their meat anyway they can get it. Nelcris, shut off you caps lock. Dread, taking to good bits and burying the rest is illegal and unethical. Use the whole thing or stop calling yourself a hunter. Anyone who hates venison is, well, odd to say the least. Gamey tasting meat means it wasn't handled properly in the field.
AlleninAlaska
http://www.outdoor-o-rama.com
He who dares not offend cannot be honest.
-- Thomas Paine
Edited by - aglore on 11/01/2002 13:41:16
Animals do not eat decayed meat in preference to fresh, they eat it in preference to not eating.
Ken
Anyway I think I will go with the two weeks- I have done a week to 10 days no problem so far.
Can I bone out the hind legs and then age it? What else can I bone out before aging?