28 day wet aged venison

[Texasbuckeye]

28 day wet aged, 14 in meat container at fridge temps (36-38 degrees) followed by final process and vacuum seal and back into fridge for another 2 weeks.
Bags opened, final trim, season, vacuum seal and off to the freezer.

Ate some backstrap seasoned with smoky paprika tonight. Meat was tender, despite my desired cook to medium/medium well, and flavor was really good. Little to no gamey flavor. Really impressed with this method.

 

[Catchfish]

We don’t believe you unless you have photographic evidence

 

[Texasbuckeye]

What do you want pics of? The cooked venison?
Next time i eat some i will take some pics of the cooked product

 

[mxgsfmdpx]

my desired cook to medium/medium well

Dude…

 

[Texasbuckeye]

I cant help it. I have worked too long in medicine to want to eat something that looms like what i fix…

 

[Texasbuckeye]

Backstrap seasoned with rough ground black pepper, added some garlic salt, cooked to medium as my skillet wasnt smoking pretty good so i didnt get the char or cook i really wanted, but no runny blood while resting or when cut.
Perfectly tender. Delicious. Wife approved.

28 day age is where its at!

 

[Pro953]

I cant help it. I have worked too long in medicine to want to eat something that looms like what i fix…

That’s really funny. I have to say that is the one excuse I have heard regarding cook temp that I cannot really argue with. I totally get it, I am sure that would mess with me as well.


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[Kenn]

After hearing some versions of aging in the refer, I put a vacuum packed venison steak in the fridge for exactly 28 days and it was…..ok. Best thing about it was that it wasn’t spoiled.

 

[MarkOrtiz]

I just do the first 7-14 days at under 40-45 degrees and have the same results. Usually 5 days aging and the rest is just however long it takes me to finish processing. Tender, great flavor, delicious.

 

[Short Track]

Recently I have been leaving meat marinate in fridge. Soaking in olive oil for a week plus. Sometimes 10 days. While my wife thinks I'm nuts, the meat gets more & more tender. Until it melts in your mouth. Even the tough cuts like a roast, and round steaks. Just a zip lock bag filled with olive oil. Not sure if this equates to wet aging, but it sure works for me. Tonight I ate a piece after a 12-hour olive oil marinade, and it was still tough to eat. I'm convinced 1 week is minimum olive oil soak for tender meat is best.

 

[ThickPines]

With my whitetails, I normally age 5-7 days in ice water slush, draining the blood as needed, and am always pleased with the results. My wife, who rarely ate game before we met, now prefers our venison to any other meat. How much does the extra aging time change the end product?

 

[Short Track]

With my whitetails, I normally age 5-7 days in ice water slush, draining the blood as needed, and am always pleased with the results.

Although I have never tried it...I'm hesitant to use water & ice, because water is known to breed bacteria.
I'm happy with olive oil and seasoning.

 

[ThickPines]

Although I have never tried it...I'm hesitant to use water & ice, because water is known to breed bacteria.
I'm happy with olive oil and seasoning.

I understand. I do drain it about once a day or so, and keep it topped off with fresh ice as needed. I don’t know if that makes a difference or not, but I’ve never had any problems.

 

[Texasbuckeye]

I too would be worried about water acting as a breeding ground for bacteria, but if there is still ice in the water, it should be cold enough to prevent that growth.

The aging process I have used this year has made the meat extremely tender to eat. Time will tell if it is the aging process or the deer I shot, but cooked meat that just is a pleasure to chew.

The dry aging process allows for some extra flavor to be added for sure, but typically wet aged meat doesn't have any extra flavors like dry aging will. I will try to do some wet aging next year with some herbs or something to try and get a decent flavor infusion when I have processed the meat down and sealed it for time in the fridge.

 

[Short Track]

The aging process I have used this year has made the meat extremely tender to eat. Time will tell if it is the aging process or the deer I shot, but cooked meat that just is a pleasure to chew.

The dry aging process allows for some extra flavor to be added for sure, but typically wet aged meat doesn't have any extra flavors like dry aging will. I will try to do some wet aging next year with some herbs or something to try and get a decent flavor infusion when I have processed the meat down and sealed it for time in the fridge.

What is your aging process, that has made meat more tender ?

 

[Texasbuckeye]

What is your aging process, that has made meat more tender ?

Rough process off bone into meat containers and fridge for 1-2 weeks. Then process down by trimming off all silverski , fat, tendon, and vacuum sealed. Then back into fridge for a total of 28 days (or so) of total aging time. Then final cts made, seasonings added and vacuum sealed again and to the freezer.

You can do this a number of ways on the front end or back end of freezing. I just prefer to do it on the front end.

The point is making the meat age for several weeks while not introducing any bacteria or anything yuck. The vacuum seal does this as long as you are clean with the meat. And keeping the temp in the fridge between 32-38 degrees ideally. I have seen some say you can go up to 40 degrees, but 36-38 is perfect.

 

[ThickPines]

Rough process off bone into meat containers and fridge for 1-2 weeks. Then process down by trimming off all silverski , fat, tendon, and vacuum sealed. Then back into fridge for a total of 28 days (or so) of total aging time. Then final cts made, seasonings added and vacuum sealed again and to the freezer.

You can do this a number of ways on the front end or back end of freezing. I just prefer to do it on the front end.

The point is making the meat age for several weeks while not introducing any bacteria or anything yuck. The vacuum seal does this as long as you are clean with the meat. And keeping the temp in the fridge between 32-38 degrees ideally. I have seen some say you can go up to 40 degrees, but 36-38 is perfect.

What kind of meat containers are you using for the first 1-2 weeks?

 

[Maverick1]

Recently I have been leaving meat marinate in fridge. Soaking in olive oil for a week plus. Sometimes 10 days. While my wife thinks I'm nuts, the meat gets more & more tender. Until it melts in your mouth. Even the tough cuts like a roast, and round steaks. Just a zip lock bag filled with olive oil. Not sure if this equates to wet aging, but it sure works for me. Tonight I ate a piece after a 12-hour olive oil marinade, and it was still tough to eat. I'm convinced 1 week is minimum olive oil soak for tender meat is best.

Does the meat start to turn brown when you leave it that long?

 

[WoodBow]

Fwiw, I keep my whitetail (and everything else for that matter) in an ice chest with water and ice for 7-10 days before processing. I do not drain the water unless I need the space for more ice. I have done this for 20 years. I have zero issues of any kind and I prefer my deer meat over everyone else's I have had. People love to talk about how the meat gets all Grey and washed out if you soak it. It does not. The very exterior will but osmosis will make it all uniform and red again after it is removed.

Attached is a picture of some back strap aged as I described, beside some beef we were given. The beef is on the top!

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[Texasbuckeye]

What kind of meat containers are you using for the first 1-2 weeks?

A plastic drain box designed for holding food.
Something similar to this:

Vollrath 1511-C80 - 20 inch Food Pan Drain Tray – Perforated

Vollrath, 1511-C80, Traex® Color Mate™ Drain Box, perforated, 20"W x 15"D x 5" deep, molded in handles, freezer & dishwasher safe, special blend plastic, purple (allergen-free) NSF, Made in USA

www.restaurantsupply.com

I hope that link works. I have two sets, one I use for backstraps and tenders, one i use for everything else.