posted
I've had them hung with hide on for a week or better with no issues. We always field dressed them on the spot and propped the body oppen with an appropriate sized stick then rinsed out the body cavity with cold water. I hunt in northern minnesota and it has been cold enough to keep the meat. I've also skinned and cut them up the next day and really can't tell the difference. The only time I've had bad venison is when I've paid to have someone else process it so I bought a grinder and a meat saw to do it all myself!
Trust in the Lord with all your heart and lean not on your own understanding; In all your ways submit to him, and he will direct your paths Posts: 856 | From: Woodbury, Minnesota | Registered: Jun 2007
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posted
No less than 7 days hung head down. I am lucky to have a processor who hangs and cuts exactly as I want. Did our own cut and wrap for years back in Jersey but the temps here in Southern Illinois can be pretty warm. I don't even like to start hunting until the last week in Oct. because of it.
I really feel this "aging" is needed. I want all the blood drained and a bit of microbial activity is beneficial. Professional butcher/processor friend told me if you cold water rinse the internal cavity dry it completly when you are done. Something about the bacteria and chemicals in water. The most expensive beef is dry aged and it is really something to behold.
I have hung halves at 38 deg until the "green amd mould" had to be scraped off to cut the meat down. That was some good deer meat.
-------------------- Bruce A. Hering Program Coordinator/Instructor Shotgun Team Coach ACUI 2011 Div. I National Champions SCTP 2011 Collegiate Division National Champions Game Preserve/Shooting Complex Mg Southeastern Illinois College NSCA Level III Instructor Posts: 1842 | From: Illinois, Southernmost | Registered: Nov 2004
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I prefer 5 to 7 days.My main concern is getting the animal cooled out a.s.a.p.General elk season in Oregon starts in Aug. and ends in Sept.and can be 90 degrees for the high ,so here it is imperative ,{in my opinion}to get that kritter skinned and then as long as you have a cool place to store them,10 or 12 days is no worry.Have done it lots of times with no problems,and great meat.
Posts: 1108 | From: Bend,Or. | Registered: Mar 2009
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From one weekend to the next or longer in our walk in cooler (36 degrees)... Meat is always as good as it gets..
-------------------- "There is no excellence in Archery without great labor". Maurice Thompson 1879 Posts: 2753 | From: Villa Ridge, Missouri | Registered: Apr 2003
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Let it hang...mold is a good thing. And I appreciate SpencerL's journal article. A must read.
Posts: 297 | From: Montana | Registered: Mar 2008
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I cool and get the hide of as soon as I can. Quarter, bag and get in the fridge at 35 degrees +_. I have let them go up to 9 days with no problem, but I shoot for 5-6.
-------------------- I would've taken better care of myself,if I'd known I was gonna live this long! Posts: 1457 | From: Paola,kansas | Registered: Apr 2006
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How long the meat is aged depends primarily on the temperature at which it's aged. Fresh meat may keep 48 hours in 70 degree weather, and 30 days or more @ 34 degrees. If it's cold enough to freeze, it will keep for weeks - though it will dry out and doesn't really "age".
I love the taste of fresh venison, and also of well aged venison. Proper aging changes the texture of the meat and the taste. I would say the texture is like a fine aged beef filet, the taste is like fine aged cheese - a slightly enhanced, smooth, mellow, taste.
As the meat ages, the color will also change - it will be more of a deep merlot red, rather than fresh meat red. The meat will also loose some moisture.
Take some well aged venison, dip in seasoned flour and fry in a hot pan. Serve covered with butter sauteed mushrooms and beverage of choice.
posted
I don't know how many deer I've processed and eaten... lots and lots: some very good, some not so much. And I've tried to find some common denominator that separates the best ones from the others. I can't. I've come to believe there is enough individual variation among deer that aging is a fairly minor contributing factor to quality of the final product.
Posts: 217 | From: North Dakota | Registered: Dec 2006
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i've let'em hang for up to three weeks before... honestly, i forgot that i had one hanging in our walk in cooler(37-38 degrees) for that long and mold was growing on it. i decided, what the heck, and cut the mold off and threw the backstraps on the grill cooked to medium rare and you could cut it with a fork it was so tender. i at least let it hang a week, two weeks at best
posted
Well my deer are still walking around in the woods and have aged about 2 months.
When I do finally get one I like to let them hang about 4-5 days with the hide off.
-------------------- USAF Retired '85-'05
An old hand me down recurve sparked the fire, Trad Gang fanned the flames. There is no stopping now. Burn baby burn! Posts: 1341 | From: Beebe Arkansas | Registered: Aug 2008
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Once upon a time in my twenties, I hung a hock in the garage and visited it every couple days with a plate and a boning knife. Scrape the mold off and cut a steak or two. It was all gone after about 2 1/2 weeks. The temp was perfect though. Never over 40 and hardly freezing at night. YUM! I'd do it again if the temps were right. I have also paid a processor to hold my deer in his walk-in for a week to age before I took it home and cut it up. Yum! as well! Posts: 126 | From: N.W. Ohio | Registered: Dec 2006
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Deer and elk that I kill get cut up immediately. I carry a cooler full of ice in my truck. If I can manage it I will put them in the freezer the same day. They taste good to me. Gary
Posts: 816 | From: Utah | Registered: Jan 2006
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quote:Originally posted by Jeff Strubberg: I've quit ageing venison. We package two or three a year for family and friends and if the meat is clean and well-drained, I don't find any difference between aged and non aged meat.
Beef we hang for two weeks. Deer we cut up immediately.
-------------------- Member: Montana Bowhunters Association, Traditional Bowhunters of Montana
"I don't bowhunt for a living... but I live to bowhunt the traditional way!" Posts: 423 | From: Kalispell, MT | Registered: May 2010
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