Aging venison

[Honfor500]

Wanted to hear some ideas on aging venison what is your method? I've tried aging meat in an ice chest ir worked OK but was pretty humid.

 

[mxgsfmdpx]

Hanging quarters or whole in a cold enough climate is my preferred method.

Next I go to “wet aging” by butchering the cuts and then into ziplock bags on the refrigerator for 3 or 4 days before freezing.

 

[roadrunner]

Wet age for 3 weeks. You need to vacuum seal if you do it this way.

 

[JoeB]

I built a small walk in cooler. Use the CoolBot controler and keeps my small cooler around 34-36 deg. I hang whole deer for 7 days and like what im getting but next year thinking Ill go longer to try that out to compare tenderness.

 

[roosterdown]

When I can (time, temp) I hang 'em for some number of days. Longest I have done was 22 days, and that doe was excellent.

 

[Andrew12gauge]

I hang in my garage, open the door about 6 inches overnight once the lows are down into the 30’s then close it in the morning to trap the cool air in for the heat of the day, I also make sure and keep a fan blowing on the meat to keep air circulating. I hung my deer in November for 2 weeks that way. Temps varied from down in the 20’s to the mid 50’s. This is in southern Idaho and obviously there are regions of the country you couldn’t get away with this. Once temps are consistently below 40° I’ve hung meat for a month with no issues.


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[mt terry d]

My only intent of "aging" is to allow rigor mortis (sp?) to do its thing before
detaching muscles from bone. Immediate boning seems to lead to tougher meat.
Though I have let a deer hang till I had mold growing between the hind quarters ( three
or 4 weeks) and I'd venture to say it was some of the best venison I've ever had.

I've been skinning and then wrapping with shrink wrap to keep a tough outer
layer from forming that needs to be trimmed off later as well as allowing better
cooling, especially around the neck area on elk.

I'll pull the front quarters off, shrink wrap or plastic bag them (or bone them out) immediately
as they get completely ground (except for the tastiest part of all: shanks). Not worried about toughness.

About three days and I'll either complete butchering or toss the rest in the freezer to be processed later.

Like Andrew12gauge, I hang in garage or shed as I usually wait till it's colder to go hunting.
Even if the days get into the 70's the nights get cool and I can open and close my garage accordingly
to keep it cool. Those warm days I believe it's crucial to get the hide off ASAP.

 

[butcherboy]

Haven’t killed a deer 24 years…..can’t draw a tag to save my life. I would hang it in my cooler @34 degrees just like my elk.

 

[Ucsdryder]

Wanted to hear some ideas on aging venison what is your method? I've tried aging meat in an ice chest ir worked OK but was pretty humid.

How long do you ice age?

Every animal the last 2 years has gone through the ice aging process. Does it help? I dunno, but it sure makes me feel good! I usually do 10-12 days. Not sure what the “max” would be before spoilage? How long do you ice age and what’s the longest you’ve ice aged?

rokslide.com

 

[teamwhitebelly]

last 2 elk I have shot I deboned and its been tough! not sure what to do considering we are 8 miles in and carrying bone out isnt going to happen. Even tenderized has been chewy. Crockpot n burger has been used mostly.

 

[Dryfly1]

We have a walk in cooler. 18 days with hide on at exactly 34 degrees

2Gbl

 

[LostArra]

Haven’t killed a deer 24 years…..can’t draw a tag to save my life.

Wow! That's depressing.


I've done wet aging since learning about it in my game processing class at Univ Wyo back in the 70s but I wish I had a walk in cooler.

How to Wet Age Meat

Aging meat isn’t really optional when it comes to wild game. For lean, tough cuts that hunters are familiar with, this is a necessity to create a quality end product. There are two types of aging, each with their own pros and cons. Dry aging is considered to be the traditional form of aging. For...

www.themeateater.com

 

[go4thegusto]

I have a fridge in my shop at 35-38 degrees. I put quarters and backstraps in pillow cases I get at the Goodwill cheap. Plastic totes that fit in fridge. I move them around every few days to not have any part lying in leakage on bottom for long. Age 7-10 days. Cut up and vacuum pack. Melts in your mouth!

 

[Wildone]

Usually pretty cool during gun season around here so I hang them for 7 days outside. During bow season we use the walk in cooler and keep an eye on the humidity levels. I like outside better if temps allow.

 

[Sigfour]

Usually 5-7 days but would be willing to let mold grow (2-3 weeks) and try but haven’t been that brave yet. Seems to be the best but I’m afraid being here in central AZ

 

[JasonT]

When hanging the deer to age do you leave hide on or off? Never tried it or know anyone who has.
Thanks

 

[Predator_SD]

Hang quarters in my basement fridge for about 10 days. Works like a charm.

 

[Texasbuckeye]

I a doing a 28+ day wet age process. I let sit deboned in a fridge in a meat container, then further process down and vacuum seal, and leave in fridge for another 2+ weeks. I will see how tender it gets. I have read the ideal time for super tender meat is 28 days.

I have always done 1-2 weeks and found even the back straps to be somewhat tough.

 

[Huntsalot]

I pretty much always debone my deer immediately. I keep the meat refrigerated in the fridge until I feel like cleaning it to pure meat. Sometimes that's a day other times its 2 weeks. I've never noticed a difference in quality or texture.

 

[SloppyJ]

Get a big cooler. Build a PVC rack for said cooler. Fill with ice underneath and put meat on the rack.

Monitor it for 7 days. Drain water off and add ice as needed. Then debone and process. You won't do it another way after that.