Re: Aging venison
[Re: charles]
#7369871
10/02/21 08:16 PM
10/02/21 08:16 PM
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Joined: Jan 2020
Posts: 4,956 Aliceville, Kansas 43
Yukon John
trapper
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trapper
Joined: Jan 2020
Posts: 4,956
Aliceville, Kansas 43
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I feel aging is very beneficial, gotta have room though. I've heard of people quartering, wrapping, and keeping in coolers with ice. Never dun it tho.
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Re: Aging venison
[Re: charles]
#7369874
10/02/21 08:18 PM
10/02/21 08:18 PM
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Joined: Dec 2009
Posts: 20,351 The Hill Country of Texas
Leftlane
"HOSS"
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"HOSS"
Joined: Dec 2009
Posts: 20,351
The Hill Country of Texas
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Having that much space would be great. You can't do any more than one but your refrigerator is a perfect place to age red meat.
“What’s good for me may not be good for the weak minded.” Captain Gus McCrae- Texas Rangers
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Re: Aging venison
[Re: charles]
#7369893
10/02/21 08:37 PM
10/02/21 08:37 PM
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Joined: Jun 2010
Posts: 476 Oregon
SpottedOwl
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trapper
Joined: Jun 2010
Posts: 476
Oregon
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Let rigor set in and then release completely. After that most will not be able to tell any difference unless it hangs to long and starts to spoil.
Owl
Spend time with your kids while THEY still have time
Your life is an occasion ..... Rise to it
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Re: Aging venison
[Re: SpottedOwl]
#7369901
10/02/21 08:45 PM
10/02/21 08:45 PM
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Joined: Oct 2013
Posts: 8,777 East of the Mason-Dixon Line
DelawareRob
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Joined: Oct 2013
Posts: 8,777
East of the Mason-Dixon Line
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Let rigor set in and then release completely. After that most will not be able to tell any difference unless it hangs to long and starts to spoil.
Owl Yes. Let rigor release. It is really all about how you field dress and keep the animal clean.
Who is John Galt?
You don't rise to the occasion, you fall to the level of your training.
Semper Paratus
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Re: Aging venison
[Re: Moosetrot]
#7370030
10/02/21 11:15 PM
10/02/21 11:15 PM
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Joined: Jan 2020
Posts: 4,956 Aliceville, Kansas 43
Yukon John
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trapper
Joined: Jan 2020
Posts: 4,956
Aliceville, Kansas 43
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We usually cut ours within a day or two of killing them. If delayed we quarter and store in a fridge till stiff enough to cut. Easy to cut when they are just a little frosty.
Vacuum seal and it's good for 2 - 3 years.
This would be a good time for my annual tip about vacuum sealing...
We cut and put the pieces in a vacuum bag but don't seal the bag. we put them in the freezer on trays till they are pretty well frozen or near to it. When they are frozen we take them out and then vacuum seal them. This process eliminates all the blood and juice from messing up the vacuum seal.
Moosetrot Seems like sound advice (although I don't have a vacuum sealer).
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