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Aging your deer meat?
paulc:
Afternoon all, I process my deer myself-very crudely. Just debone it and freeze. A friend who thinks they know something about says the meat is tough because of how I handle it. The meat is in the freezer within perhaps 4hrs of hitting the ground.
Thoughts? No way here for me to hang the deer to age. Too hot. Too cheap/stubborn to pay a processor to do it for me but I guess they might leave it hang for some period of time....
Thanks, Paul
Pat B:
Paul, I have an old frig that I use. I cut the hams, shoulders, neck, backstrap on the bone and sever the ribs from the spine. I place all these pieces on the racks without touching each other and leave them for 10 to 14 days. When done the outside will be crusted over, almost like a thin coat of jerky. I just trim that off and process the meat for the freezer or grinding. It will be flavorful and very tender.
JEB:
we quarter ours up and put in frig for at least 5 days before we cut it up.
TimBo:
You can also age the meat in a cooler with ice water. I usually hang it if weather permits, but have used a smaller cooler in combination with a dorm refrigerator with good results. One of these years I will invest in a bigger cooler.
chamookman:
What Pat B said :OK ! Bob
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