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» Trad Gang.com » Main Forums » PowWow » Let's talk about AGING MEAT (Page 4)

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Author Topic: Let's talk about AGING MEAT
MnFn
CONTRIBUTOR 2018
Member # 15341

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So Friday I shot an elk at about 7:00 PM.
Gutted her by 8:00. It was pretty warm so put it in a cold storage unit for the night. Quartered it at 10:00AM; put the backstrap and tenderloin on ice. Changed the ice Saturday night. Cut and wrapped by 10:00 PM Sunday.

Fried some tenderloins Monday night. Mmm good.

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"By the looks of his footprint he must be a big fella" Marge Gunderson (Fargo)

"Ain't no rock going to take my place". Luke 19:40

Posts: 2021 | From: North Dakota | Registered: Feb 2008  |  IP: Logged | Report this post to a Moderator
randy grider
Trad Bowhunter
Member # 867

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Hang deer by hind feet, skin, and debone while it's still warm. Toss meat in a large drink cooler half full of ice, or preferably frozen plastic jugs. This will keep several days. Replace jugs and/or ice as needed.if ice is used drain cooler daily. Never had any issues or complaints about my venison.

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its me, against me.
member KTBA,MCFGC,UBK,NRA

Posts: 1030 | From: Kentucky | Registered: Apr 2003  |  IP: Logged | Report this post to a Moderator
old_goat2
Contributor 2014
Member # 35569

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Let's not! Get it cooled and processed fast as I can!

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David Achatz
CPO USN Ret.
Various bows, but if you see me shooting, it's probably a Toelke in my hand!

Posts: 2136 | From: ArvadaCO | Registered: Jan 2012  |  IP: Logged | Report this post to a Moderator
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