A good friend of mine runs a processing business and has a walk-in cooler. I usually take it to his place ASAP, skin it, hang it until the next day, then cut & wrap it.
I've hung then skin on and skinned and let them hang from 1 to 3 days, and to be honest I can't tell any difference in taste. The main thing is just to get it cooled out good and past the rigor mortis stage making it easier to process.
I've done a few fresh kills in years past (before I had access to the cooler) and believe me - cutting one up while it's still warm is no fun! Taste isn't altered, it's just hard to work up.
aging venison
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michiganman
- Posts: 485
- Joined: Tue Nov 25, 2008 7:56 pm
grinder
we took a old cast iron grinder,and added my plaster drill.this set up works great,and really puts the deer through it.we do about 10 deer a year through it./
i buy some good ground chuck,and mix it in it 15lbs venison,10lbs chuck.this comes out real good.you can go leaner if you want,but we like it for every thing from meat loaf to spegetti,burgers,tacos and you name it.even the non venison eaters eat it,i just dont tell them
i buy some good ground chuck,and mix it in it 15lbs venison,10lbs chuck.this comes out real good.you can go leaner if you want,but we like it for every thing from meat loaf to spegetti,burgers,tacos and you name it.even the non venison eaters eat it,i just dont tell them
turkey thumper
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Rocket Broadhead staff
Throphy Ridge advisory staff
Boo strings
excalibur
paker tornado
"The Complete Venison Cookbook"- was written by a chef who happened to grow up on a plantation in Mississippi. His opinion along with several other veteran chefs say that aging venison for 4-7 days makes a world of difference in taste and tenderness. I have been doing just this thing before even reading these opinons.
I agree that proper aging and handling of the meat can make a real difference in the final outcome. I realise that it is time consuming and not readily available to everyone. I simply cut my deer into quarters and such and place them in heavy-duty garbage bags with a twist tie, and place on the bottom shelf of the fridge for 4-7 days, or till my wife gives me funny looks.
I have made several converts to venison that had tasted venison years earlier and hated it. A good chef can take a bad cut and make it taste good, a bad chef can take a great cut and make it taste like leather.
I agree that proper aging and handling of the meat can make a real difference in the final outcome. I realise that it is time consuming and not readily available to everyone. I simply cut my deer into quarters and such and place them in heavy-duty garbage bags with a twist tie, and place on the bottom shelf of the fridge for 4-7 days, or till my wife gives me funny looks.
I have made several converts to venison that had tasted venison years earlier and hated it. A good chef can take a bad cut and make it taste good, a bad chef can take a great cut and make it taste like leather.
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one shot scott
- Posts: 7033
- Joined: Wed Sep 10, 2008 10:20 pm
- Location: Ontariooh ohh
Aging Venison
I feel the hanging of venison for a period of time for aging is not necessary.
Since 1978, I have butchered my own deer. In the field, field dress and if possible, skin the animal hot. Skinning is much easier when warm and makes for faster cooling. Allow to completely cool if possible asap -over night or longer. I have cut up carcasses hot due to storage conditions but prefer to cool. After cooled, to transport home wrap in cotton sheets to keep clean. Cutting up is done using the "seaming" method. Remove the meat in the layers, eventually exposing the bone. Trim off any fat that is present and discard. Each piece of meat can be rolled and tied and trimmed. Trimmings are used for stew or ground venison. Discard the bone. Neck, ribs, shanks are deboned and meat used for pepperettes, sausage,or ground venison. This method produces excellent table fare that just about all times is not detected by those it is served to as venison.
bbbwb
Since 1978, I have butchered my own deer. In the field, field dress and if possible, skin the animal hot. Skinning is much easier when warm and makes for faster cooling. Allow to completely cool if possible asap -over night or longer. I have cut up carcasses hot due to storage conditions but prefer to cool. After cooled, to transport home wrap in cotton sheets to keep clean. Cutting up is done using the "seaming" method. Remove the meat in the layers, eventually exposing the bone. Trim off any fat that is present and discard. Each piece of meat can be rolled and tied and trimmed. Trimmings are used for stew or ground venison. Discard the bone. Neck, ribs, shanks are deboned and meat used for pepperettes, sausage,or ground venison. This method produces excellent table fare that just about all times is not detected by those it is served to as venison.
bbbwb
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sumner4991
- Posts: 6989
- Joined: Thu Oct 19, 2006 12:16 pm
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Grizzly Adam
- Posts: 5701
- Joined: Fri Aug 04, 2006 8:36 pm
- Location: Decatur County, Indiana
The only age mine gets is in the freezer after its vacuum packed.I hunt in Florida. We always "age" our venison well before freezing. Last hunt club I was in had a walk in cooler that maintained about 38 degrees. We would hang every deer for 21 days before cutting up, wrapping, and freezing. That has got to be the most tender and tasty venison I have ever had.
Since leaving that club, I age my venison pieces in the frig for 7-10 days before final cuts, wraping, and freezing. I have also kept venison in an ice chest for 7 days for aging. Aging breaks down the venison so that it is not so tough and chewy. Flavor is enhanced also.
I have never used a vacume sealer but they look like they would be good (and easy).
I borrowed and used a cube steak machine last year and cube steaked several "aged" venison hams. Cut, cubed, and wrapped for single meal size portions for two. That is some good stuff on the grill or floured & fried with rice and gravy.
Deer burgers are good too. We love it in chili, spaghetti sauce, etc. I take the venison to a meat market to have the deer burger done. They mix venison with a little beef fat at a 1 x 3 ratio and it turns out great.
Dave
Since leaving that club, I age my venison pieces in the frig for 7-10 days before final cuts, wraping, and freezing. I have also kept venison in an ice chest for 7 days for aging. Aging breaks down the venison so that it is not so tough and chewy. Flavor is enhanced also.
I have never used a vacume sealer but they look like they would be good (and easy).
I borrowed and used a cube steak machine last year and cube steaked several "aged" venison hams. Cut, cubed, and wrapped for single meal size portions for two. That is some good stuff on the grill or floured & fried with rice and gravy.
Deer burgers are good too. We love it in chili, spaghetti sauce, etc. I take the venison to a meat market to have the deer burger done. They mix venison with a little beef fat at a 1 x 3 ratio and it turns out great.
Dave