- Thread Starter
- #141
Yes, I’ve tested it a lot. Probably a third of the deer that I’ve done since 2008 been frozen until the weather cooled enough that I could age them in my garage.@robby denning or others - I've got a question regarding the breaking down of myofibrils (?) during the aging process. It was my (possibly incorrect) understanding that once you freeze the muscle, the initial breakdown of the myofibrils (?) that cause rigor mortis and a lot of the toughness in venison gets "stopped" and cannot be resumed.
Has anybody tested what meat is like when frozen immediately then thawing and aging vs allowing to age first, freezing, then thawing and aging?
Can you age, then freeze, then age some more?
As soon as they thaw the aging process continues.
This was confirmed by chef, John McGannon, the guy I learned this process from.