Re: Venison aging
[Re: charles]
#8004860
11/27/23 12:17 AM
11/27/23 12:17 AM
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Joined: Jan 2008
Posts: 9,286 Alaska and Washington State
waggler
trapper
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trapper
Joined: Jan 2008
Posts: 9,286
Alaska and Washington State
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Let it cool overnight and bone-out and cut and wrap the next day. I've tried hanging for up to 10 days and notice no difference in taste or texture, except that I lose more to waste by letting it hang for an extended period of time. FWIW, this is my experience with over 50 blacktail and one whitetail, maybe mule deer are different but I wouldn't know.
"My life is better than your vacation"
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Re: Venison aging
[Re: Lugnut]
#8004893
11/27/23 02:11 AM
11/27/23 02:11 AM
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Joined: Mar 2011
Posts: 25,442 williams,mn
trapper les
trapper
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trapper
Joined: Mar 2011
Posts: 25,442
williams,mn
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I age for 7 to 10 days weather permitting. I age with the skin on prevent the meat from drying out on the outside. I’d love to have a walk in cooler. Aged venison steaks and roasts are, without a doubt, better quality than those that are not aged. Amen, I did 2 deer each for 8 days, hide off, at less than 40 degrees in the barn. Awesome meat.
"Those who hammer their guns into plowshares will plow for those who do not."
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Re: Venison aging
[Re: charles]
#8004981
11/27/23 08:06 AM
11/27/23 08:06 AM
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Joined: Mar 2020
Posts: 7,471 W NY
Turtledale
trapper
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trapper
Joined: Mar 2020
Posts: 7,471
W NY
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I let them hang only two days tops. They can age in the freezer.
NYSTA, NTA, FTA, life member Erie county trappers assn.,life member Catt.county trappers
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Re: Venison aging
[Re: charles]
#8005138
11/27/23 12:50 PM
11/27/23 12:50 PM
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Joined: Aug 2010
Posts: 10,886 Asheville, NC
charles
OP
trapper
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OP
trapper
Joined: Aug 2010
Posts: 10,886
Asheville, NC
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Aged deer is more tender. More tender when you cut it, more tender when you grind it, and more tender when prepared. if you cook it in a crock pot, it doesn't matter but on the grill, it matters.
It can even get too tender to grind and just turn into mush. Sometimes we use a plate with larger holes when deer has aged for longer periods. Two weeks in the walk-in cooler is max for me.
I rather not have my meat soaking in ice water. I prefer it to dry out a little on the surface and not turn white. Treat it like other red meat.
Last edited by charles; 11/27/23 12:53 PM.
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Re: Venison aging
[Re: charles]
#8005165
11/27/23 01:27 PM
11/27/23 01:27 PM
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Joined: Dec 2013
Posts: 9,395 Northern MN
Osky
trapper
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trapper
Joined: Dec 2013
Posts: 9,395
Northern MN
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5 days on the hook at 45 degrees or less, but not let freeze.
Osky
"A womans heart is the hardest rock the Almighty has put on this earth, and I can find no sign on it" Jabless in Minnesota www.SureDockusa.com
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Re: Venison aging
[Re: atrapper]
#8005232
11/27/23 03:47 PM
11/27/23 03:47 PM
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Joined: Feb 2020
Posts: 510 Wyoming
wytex
trapper
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trapper
Joined: Feb 2020
Posts: 510
Wyoming
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This seems to be a perennial debate here and on other forms. I've heard from many, many people that aging deer 7-10 days is perfect for better steaks or roasts. I've heard some say that deer don't possess the enzyme (like beef does) that helps break down and tenderize the muscle over time. So, aging does nothing. I also think it's a bit unfair to say that aging does or doesn't do anything because it's difficult to compare one animal to another. Age, sex, diet, etc. all play a factor into what a deer tastes like....probably more than aging the meat after killed.
For those that believe aging makes a difference, here's a question for you. Do you believe the aging process of the meat is hindered if the animal is broken down (quartered or deboned and in a fridge) versus if it's left whole and hanging? Cold shortening can happen if cut up too soon, meat will be tough. They say let the animal get out of rigor before starting to process, takes about 24 hrs or so.
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Re: Venison aging
[Re: charles]
#8005315
11/27/23 06:22 PM
11/27/23 06:22 PM
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Joined: Dec 2006
Posts: 608 N.E. S.D.
Stewie
trapper
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trapper
Joined: Dec 2006
Posts: 608
N.E. S.D.
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Shoot, gut, skin while still warm. Let hang for 36-48 hours and cut up. Roasts and steaks go in the fridge for 4-5 days. Grinding meat goes in the freezer until time to process. My dad cut one up years ago that was still warm and it was tougher than an old billy goat. I'm sure it depends on what your deer eat but with our corn fed deer here I've never had a tough or wild tasting deer. Not uncommon for our deer to have at least an inch of fat on them.
Last edited by Stewie; 11/27/23 06:25 PM. Reason: Add stuff.
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