Typically for the best balance of flavors, venison should age for between 18 to 21 days. Provided you have the space, aging can be a very simple process. The key to dry aging is absolute temperature control.
Does deer meat need age?
You can age a deer longer than that, but don’t let the meat dry out or you will lose tenderness and flavor. You can butcher your deer without aging if you want or need to, but make sure the carcass is cool and rigor mortis has ended.
What is the purpose of aging venison?
The aging process tenderizes venison and adds flavor as the meat dries and its connective tissues naturally break down. Aging venison is as simple as hanging it in open, circulating air for 18 to 21 days, but you must maintain a temperature of 34 to 37 degrees.
How long can you safely age venison?
We generally go at least a week, but usually not more than two weeks. You can certainly go longer than that if the conditions are safe to do so, but we’ve found that past two weeks, you’ll start to lose a significant amount of meat to drying. There’s other factors to consider when deciding how long to age venison.
Can you age venison in a refrigerator?
Best Temps to Dry Age Venison
Dry age meat between 32 and 40 degrees. Meat will freeze and stop aging at temperatures below 32 degrees. Above 40 degrees, you’re in the danger zone for bacteria growth. Adjust your refrigerator temperature accordingly, using a refrigerator thermometer as your guide.
How long after killing a deer is the meat good?
The animal does not “bleed out” quickly, and hence the quality of the venison suffers. If you wait too long to recover the deer, the blood will spoil and ruin the meat. The old bowhunters’ rule is to wait eight to 12 hours before following a gut-shot deer.
How long should I hang my deer before processing?
2 to 4 days
The deer stiffens during rigor mortis in the 24 hours after being killed. If it is processed during this time, the muscles shorten and contract causing the meat to become tough. You should let your deer hang for 2 to 4 days at minimum before processing to avoid this.
Should wild game be aged?
The older the animal, the more time you should consider aging it. The younger the animal, the less time is necessary. If you are looking to make your wild game — especially deer and elk — taste more tender and even better, consider aging it this fall.
How long should deer meat sit on ice?
5-7 days
Keep cooler drained of water and full of ice for 5-7 days. There may be “freezer burn” on the outside of the meat that can be cut away before further processing. Remember food safety when further processing and storing.
How long can deer meat be refrigerated before processing?
Store fresh raw venison in the refrigerator for no longer than three to five days ( USDA Food Safety and Inspection Service, 2011, May). Use cooked venison that has been safely refrigerated within three to four days. ( USDA Food Safety and Inspection Service, 2011, May).
How do you age meat without it spoiling?
- One: Buy a prime or choice boneless beef rib or loin roast from the best meat source in your area.
- Two: Unwrap the beef, rinse it well, and pat it dry with paper towels.
- Three: Refrigerate for three to seven days; the longer the beef ages, the tastier it gets.
Why is my deer meat slimy?
Your venison won’t feel fresh if you touch it. The deer meat will feel slimy and wet to the touch. While your venison should be damp, it should never be soggy or slippery. You may not be able to tell if your deer meat is spoiled by the touch if your venison has been frozen.
What is a safe temperature to let deer hang?
If you’re thinking about hanging your deer or elk meat in order to age it, the first and most important consideration should be the average temperature. The ideal meat hanging temperature range that should be maintained should fall somewhere between 33 and 40 degrees.
Can you butcher a deer right away?
you can let them hang if the temp. is just above freezing 35-40 if you have a cool dry place . young deer 2-3 days old bucks 4-5 days BUT THE TEMP HAS TO BE RIGHT! or YOU CAN TAKE IT TO SOMEONE WHO HAS A COOLER. some will skin it out and hang them for you or do the butchering job also.
Will deer spoil overnight in 50 degree?
Bacterial growth increases when temperatures reach above 40 degrees and will spoil quickly when temperature reaches above 50 degrees. I have left deer hanging overnight in 60 degree weather but stuffed the chest cavity with ice.
Should you skin a deer before hanging?
Make sure to skin the hock before you hang the deer if you are going to do so yourself. It is very easy to accidentally cut the tendon when making the first cuts around the hock. Doing so would cause the deer to fall down.
Why do you hang a deer after killing it?
Some hunters prefer to hang it head up, while others prefer to hang it head down. The key is to hang it, because this lets remaining blood drain out of the deer. Once the deer is hung, take a saw — preferably a hack saw — and cut through the deer’s ribs.
Should you rinse a deer after gutting?
Rinsing out the cavity with cold water soon after the deer has been killed can help by removing any bacteria that is a part of the spilled material. Spraying the internal cavity of the deer with a simple 50/50 solution of water and vinegar is a great option to help destroy some of the bacteria that may be present.
Do you soak deer meat before freezing?
Preparation of the Meat for Long-Term Storage
Soak the meat in salt-water brine made using 1 tablespoon of salt per quart of cold water. Soak the meat in a vinegar solution made using 1 cup of white vinegar per quart of cold water.
How long can deer meat soak in water?
Registered. I usually do it for 3-5 days.. make sure you drain out all the water daily, gets rid of all the blood water that the meat is soaking in..
How do you store deer before processing?
Use heavily waxed paper, freezer wrap, heavy-duty aluminum foil, vacuum bags, or plastic freezer storage bags for meat storage. Wrap meat tightly, and remove all air from the bag before sealing. Using a permanent marker, label packages with contents and dates.
Gerardo Gonzalez loves cooking. He became interested in it at a young age, and has been honing his skills ever since. He enjoys experimenting with new recipes, and is always looking for ways to improve his technique.
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