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Aging your deer meat?

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Marc St Louis:
Some suggest that letting the animal get rigor mortise before processing helps to tenderize the meat

Mesophilic:
Here's a thread from a little while back.   In it there's a link to a Meateater podcast (a little long but very informative), as well as some discussion we had.

https://www.primitivearcher.com/smf/index.php/topic,68927.0.html

paulc:
Sounds like I've been doing things wrong for 20yrs !  New process for next deer....

Followup question-if I left the meat thaw and then age in fridge for 4 or 5 days days before I cook it would there still be the effect of proper aging?

Thanks, Paul

Hawkdancer:
Give it a try!  Likely won't be any tougher! (=)
Hawkdancer

Pat B:
Aging is basically controlled decomposition, allowing the muscle fibers to break down slowly and not rot. It probably will help to let it rest in the frig after freezing but be sure the meat is dry after it thaws and keep an eye on it to be sure it doesn't start to go bad.

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