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» Trad Gang.com » Main Forums » PowWow » Let's talk about AGING MEAT (Page 1)

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Author Topic: Let's talk about AGING MEAT
TIM B
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Most if us are huntin now and it sounds like we're getting a few. Let's talk about aging. What's your method?

I have a "meat fridge" in the basement that I age meat a week or so depending on age if animal.
How you do it?
Tim B

Posts: 634 | From: MO | Registered: May 2011  |  IP: Logged | Report this post to a Moderator
woodchucker
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I usually prefer not to hunt, if the temps are too high. NY really threw us a curve ball a couple years ago, when they legalized the cross bow for the later part of the bow season. The Oct 1st opener means leaves on trees, and hard hunting for us Mountain Men. I guess it's ok if you're hunting crop fields? I usually start serious hunting around the end of Oct, early November. Temps are cooler & we can leave them hang in the tree, like we always have.

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There is a fine line between Hunting, & Sitting there looking Stupid...

May The Great Spirit Guide Your Arrows..... Happy Hunting!!!

Posts: 5612 | From: Dutchess Co. New York | Registered: Feb 2004  |  IP: Logged | Report this post to a Moderator
KyStickbow
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I always skin and de-bone my deer out pretty quick after harvesting it....whether it is hot or cold outside.

After that it is striaght to the fridge. I like to put it in seperate trays where each cut is seperated and not touching one another. On the second day I will take it out and rinse each cut off....along with rinsing the blood out of each tray. Then I repeat on day three.

Day four I do the final trimming...then package and freeze.

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Aim small...Miss small!!

Posts: 2165 | From: Kentucky | Registered: May 2010  |  IP: Logged | Report this post to a Moderator
Roughrider
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You don't really get a great deal of benefits from aging meat until a few weeks have passed. A cool root cellar is perfect, a refrigerator works well too.

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Dan Brockman

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AkDan
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I dont. Waste of meat doing so on most wild game! Get it cold. Cut it up!
Posts: 4025 | From: Alaska | Registered: Mar 2003  |  IP: Logged | Report this post to a Moderator
ksbowman
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I do it just like you and have for the last 40 years. I quarter, cut out fillets and back straps. Bag and put in my shop fridge for a week, then cut, wrap and freeze. If it ain't broke don't fix it.

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I would've taken better care of myself,if I'd known I was gonna live this long!

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K.S.TRAPPER
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quote:
Originally posted by AkDan:
I dont. Waste of meat doing so on most wild game! Get it cold. Cut it up!

X2, I've tried it all and can't tell a bit of difference in taste or tenderness.

Tracy

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You really haven't hunted the old fashion way until you've done it from one of these Indian houses.(The Tipi) "Glenn ST. Charles"

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texbow2
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2-3 days in the ice chest, adding fresh ice and draining each day.
Posts: 188 | From: georgetown, texas | Registered: Nov 2006  |  IP: Logged | Report this post to a Moderator
Mint
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if I have the time I'll do it the day I get the animal. if not I put ice in the bottom of the cooler and have the meat up on top of the ice and leave it for a few days until I have time with the drain plug open.

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The Constitution shall never be construed... to prevent the people of the United States who are peaceable citizens from keeping their own arms.

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Posts: 1598 | From: Long Island, NY | Registered: Mar 2005  |  IP: Logged | Report this post to a Moderator
Kopper1013
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Cold out:
Let'em hang skin on or off but lately off just to get tick infested hides to the garbage.

Warm out:
Skin
Quarter
Into coolers for 7-12 days changing ice regularly and draining liquid.

This has worked beautiful for us and probably won't change it. If the big coolers are full, we will debone and do same process.

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Primitive archery gives yourself the maximum challenge while giving the animal the maximum chance to escape- G. Fred Asbell

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AkDan
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Dumb question, but i have to ask. If you regularly age meat in coolers, or live in areas where even for folks who dont age but heat is still an issue. Why not build a insulated shed and use a Ac unit ? Cabelas sells a deal to make it a full on commercial style walk in cooler. Coolers these days are not cheap!

I always wondered why more are not modifying fridges, the shed idear makes this process even more convienient. Even for my use if i lived somewhere other than Ak, i would have one to get meat cold prior to cutting. The other benefit is it keeps quarters cold (firm) which significantly aids cutting. Drop the temp, pull out pieces as needed and get to processing. Something comes up or you need a break, youre not forced to finish no matter how hot it is!.

If you want to age a week or two or you prefer to cut once rigors set and the meats cold through. It would be a benefit to both!

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nek4me
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From what I've researched over the years 36 degrees is the perfect temp for aging meat but it's almost impossible to maintain without a walk-in designed for it so hang if cold out but adjust the timing of aging to the temps you have to deal with. When too warm iced in a cooler or in a fridge as already mentioned accomplishes the same thing.
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scrub-buster
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I have a deer fridge. All of the shelves are removed and I have metal bars cut to fit across the ledges on the side walls. I skin the deer as soon as possible, hose it off, quarter it up, and then hang the pieces in the deer fridge. I keep it at 35 degrees. I like to wait 7-10 days before I process the meat. I don't know if that's the best way but it's my way and it works for me.

I think the taste of deer meat is greatly affected by how it's handled from the time of the shot until it's packaged and in the freezer. I've ate meat from professionally butchered deer that tasted terrible. And I've processed mature bucks, 4.5 - 5.5 years old that you couldn't tell apart from a young doe by taste and tenderness.

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AKA Osage Outlaw

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TIM B
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Good input boys - thanks
I feel like I'm losing meat due to it just drying out on the front quarters.
Tim B

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David McLendon
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I don't... Once broken down into quarters and large cuts I keep it in a fridge at 35 degrees for two days while it drains. On day 3 it is boned out, prime cuts are vacuum packed and the rest ground with some seasoned and ground for sausage. All ends up vacuum packed. Freezing breaks down the meat to some degree same as aging without the risk of hanging and a possible temperature slip up and bad meat. Sounds like me and AKDan are on the same page.

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Lefties are the only ones who hold the bow in the right hand, and my fletching is about as left-wing as I get.

Posts: 791 | From: Oak Ridge, NC | Registered: Sep 2008  |  IP: Logged | Report this post to a Moderator
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