|
Post by Woody Williams on Mar 7, 2015 9:46:51 GMT -5
|
|
|
Post by featherduster on Mar 7, 2015 10:58:54 GMT -5
I have always been told that hanging in good cool temps for several days helps age the meat making it better, this article says not to.
|
|
|
Post by 36fan on Mar 24, 2015 20:49:25 GMT -5
I typically let mine hang for about week in cool temps, and NEVER had any issues with the meat "rotting"
|
|
|
Post by swetz on Mar 24, 2015 21:22:41 GMT -5
That article is pretty much what I do. I've read elsewhere (I'll try to find the links to the books if anyone is interested), that aging does tenderize the meat, but you have to have carefully controlled temperature throughout the whole process. Given that I don't have a meat locker and don't want to risk spoiling, particularly here in Indiana where we seem to have every season in a week, I always butcher as soon as I can.
|
|
|
Post by drs on Mar 25, 2015 5:07:00 GMT -5
I soak my venison steaks & roasts in a weak solution of salt water over night before cooking. This salt water soaking removes all the blood and hormones from the portions. This has always worked for me and I never had a bad tasting piece of venison. As for "aging" I let my skinned Deer hang (if the weather is cold) for a couple days, with a room fan blowing on it. If too warm I skin & cut into manageable portions, place in a large cooler chest with ice and let set for 3-4 days, draining excess water.
However, the "key", to good quality venison, is dependent on how the Deer is handled in the field by the Hunter.
|
|
|
Post by steiny on Mar 26, 2015 10:32:45 GMT -5
I've got a small walk in cooler, set at about 38F. Always gut in the field, then skin them soon as home and hang in the cooler for at least a day or two and have hung for as long as a week. I don't think hanging in the cooler does anything to improve the meat, but it gives you a little time before butchering and the meat does "firm up" a little, so makes it easier to cut and butcher.
When traveling we always gut immediately. If temps are in 30's they can just stay in the truck topper, in the shade, propped open until I get home. Above those temps I pack lots of ice in and around them until I can get them home, skinned and in the cooler. If time allows, we skin quarter and debone right in the field and and put the large pieces in bags in a cooler of ice to be processed and packaged for freezer at home.
I see lots of folks leave them hanging in their garage or from a tree when temps are in the 50's and 60's. I don't get it, those same guys wouldn't leave a steak laying on their counter top all day. We all have access to ice and coolers. No excuse for not getting that meat cooled down quickly.
|
|
|
Post by Jamie Brooks 1John5:13 on Apr 1, 2015 15:56:39 GMT -5
I've got a small walk in cooler, set at about 38F. Always gut in the field, then skin them soon as home and hang in the cooler for at least a day or two and have hung for as long as a week. I don't think hanging in the cooler does anything to improve the meat, but it gives you a little time before butchering and the meat does "firm up" a little, so makes it easier to cut and butcher. When traveling we always gut immediately. If temps are in 30's they can just stay in the truck topper, in the shade, propped open until I get home. Above those temps I pack lots of ice in and around them until I can get them home, skinned and in the cooler. If time allows, we skin quarter and debone right in the field and and put the large pieces in bags in a cooler of ice to be processed and packaged for freezer at home. I see lots of folks leave them hanging in their garage or from a tree when temps are in the 50's and 60's. I don't get it, those same guys wouldn't leave a steak laying on their counter top all day. We all have access to ice and coolers. No excuse for not getting that meat cooled down quickly. You have a walk-in cooler ...you're my new hero. I was thinking about building a shed and sectioning off an insulated section with an air conditioner. Do you think this would work? I won't get to the shed this year; I've already got my year planned out, but maybe next year.
|
|
|
Post by onebentarrow on Apr 1, 2015 16:26:24 GMT -5
I've got a small walk in cooler, set at about 38F. Always gut in the field, then skin them soon asmi home and hang in the cooler for at least a day or two and have hung for as long as a week. I don't think hanging in the cooler does anything to improve the meat, but it gives you a little time before butchering and the meat does "firm up" a little, so makes it easier to cut and butcher. When traveling we always gut immediately. If temps are in 30's they can just stay in the truck topper, in the shade, propped open until I get home. Above those temps I pack lots of ice in and around them until I can get them home, skinned and in the cooler. If time allows, we skin quarter and debone right in the field and and put the large pieces in bags in a cooler of ice to be processed and packaged for freezer at home. I see lots of folks leave them hanging in their garage or from a tree when temps are in the 50's and 60's. I don't get it, those same guys wouldn't leave a steak laying on their counter top all day. We all have access to ice and coolers. No excuse for not getting that meat cooled down quickly. You have a walk-in cooler ...you're my new hero. I was thinking about building a shed and sectioning off an insulated section with an air conditioner. Do you think this would work? I won't get to the shed this year; I've already got my year planned out, but maybe next year. I knew a guy that did that. His was just big enough to hang 2 deer in and he insulated it thick with blue foam. Would get to 38°
|
|
|
Post by steiny on Apr 3, 2015 7:17:25 GMT -5
Standard window AC units don't get cold enough. You need to get to 38 degrees or so. There is a device available called a Coolbot (available on-line) that will make a standard window AC unit run at those lower temperatures. Using this set-up, any well insulated small room should do the trick.
Years ago, I picked up a glass front soda pop cooler from a convenience store that was closing down for $50. Took the shelves out and installed some hangar rods and used it for a walk-in cooler for years until the compressor pooped out. Have also seen where guys took the shelves and drawers out of big old refrigerators and did the same. It's not tough to come up with a cooler, with a little ingenuity.
|
|
|
Post by Jamie Brooks 1John5:13 on Apr 3, 2015 8:52:23 GMT -5
Standard window AC units don't get cold enough. You need to get to 38 degrees or so. There is a device available called a Coolbot (available on-line) that will make a standard window AC unit run at those lower temperatures. Using this set-up, any well insulated small room should do the trick. Years ago, I picked up a glass front soda pop cooler from a convenience store that was closing down for $50. Took the shelves out and installed some hangar rods and used it for a walk-in cooler for years until the compressor pooped out. Have also seen where guys took the shelves and drawers out of big old refrigerators and did the same. It's not tough to come up with a cooler, with a little ingenuity. I appreciate the Coolbot suggestion. Hopefully next year, I'll get that shed.
|
|