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#2996035 - 10/23/12 09:23 PM aging venison
gboucher
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Registered: 07/23/12
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Loc: tennessee

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have had backstraps in pan in fridge for 6 days now. the meat is beginning to turn dark, real dark. is it still good?
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#2996066 - 10/23/12 09:42 PM Re: aging venison [Re: gboucher]
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Mud Dauber
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Yes, should be fine, but freeze it now or cook it (so long ad it smells fine). You should really restrict venison to 4 days of aging as the environmental factors of death are all over the place.
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#2996132 - 10/23/12 10:12 PM Re: aging venison [Re: Poser]
catman529
spiderboy
16 Point


Registered: 11/10/10
Posts: 15091
Loc: Franklin TN

confused Online
of the 2 does I killed this season, I left both pairs of backstraps in a bag in the bottom of the fridge for one week after the kill. when I finally froze them they still smelled like fresh deer meat, little or no dark color, still looked fresh too. Next deer I kill, probably gonna cook up some or all of that meat before freezing it. I wouldn't worry about keeping fresh deer in a cold fridge for a week. Think how long beef probably sits between the time the cow is slaughtered and the time it reaches your grill.
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#2996448 - 10/24/12 08:22 AM Re: aging venison [Re: gboucher]
FULLDRAWXX75
12 Point


Registered: 01/29/07
Posts: 6179
Loc: Adirondack Mtns, NY

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 Originally Posted By: gboucher
have had backstraps in pan in fridge for 6 days now. the meat is beginning to turn dark, real dark. is it still good?


The browning is normal and is caused by exposure to the air, if you were to wrap/cover with plastic wrap it would not turn as noticeably brown. 7-10 days is no problem in the fridge at 35-38 degs. I will let my deer hang in the shed(temps. permitting) for at least 5-7 days before skinning and processing, if warm skinned, quartered and chilled in the 'fridge for 7-10 days. I have NEVER had a piece of meat go bad in 36 yrs of processing my own.

FDXX75
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#2996484 - 10/24/12 08:34 AM Re: aging venison [Re: catman529]
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Mud Dauber
16 Point


Registered: 07/28/10
Posts: 11848
Loc: Tennessee

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 Originally Posted By: catman529
I wouldn't worry about keeping fresh deer in a cold fridge for a week. Think how long beef probably sits between the time the cow is slaughtered and the time it reaches your grill.


This is a comparison error that hunters often make. The conditions under which deer are killed and cattle are killed are not even comparable. Temperature, distance of running, exposure to guts, sitting out in the sun in the bed of a pick up truck -numerous factors here.

I am not a over cautious person when it comes to handling, aging, preparing meat, I'm just merely pointing out that cattle are killed in a controlled environment and are often aged for 10-14 days. That's not a good idea with venison and recent studies released from the Univ of GA support this. Furthermore, aging venison in the 30s, which is common (36 to 38 degrees), really isn't going to actually age the meat much in 4 or 5 days. At those temps, you really need 7 to 10 days to be effective. You would likely be better served to age the venison in the 40s for a shorter period of time, even though most people do not feel comfortable doing that (thanks, USDA... the same people who dismiss thousands of years of curing practices)

Also of note is that venison is actually aging in your freezer, though the process is slowed WAY down. If you kill a wily, old buck, a good thing to do is to age the meat for a few days and then freeze for a year or longer before eating. By that point, the venison will have broken down some more. -that's definitely a process that many people don't consider when dealing with tougher venison.
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#2996541 - 10/24/12 09:15 AM Re: aging venison [Re: Poser]
FULLDRAWXX75
12 Point


Registered: 01/29/07
Posts: 6179
Loc: Adirondack Mtns, NY

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 Originally Posted By: Poser
 Originally Posted By: catman529
I wouldn't worry about keeping fresh deer in a cold fridge for a week. Think how long beef probably sits between the time the cow is slaughtered and the time it reaches your grill.


Also of note is that venison is actually aging in your freezer, though the process is slowed WAY down. If you kill a wily, old buck, a good thing to do is to age the meat for a few days and then freeze for a year or longer before eating. By that point, the venison will have broken down some more. -that's definitely a process that many people don't consider when dealing with tougher venison.


The meat technically doesn't age in the freezer, it is the freezing process that actually breaks down the tissue fibers, as the moisture/water/blood content freezes the ice crystals that form inside the meat act like miniature knives and literally break the fibers of the meat apart.

FDXX75
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#2996574 - 10/24/12 09:32 AM Re: aging venison [Re: FULLDRAWXX75]
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Mud Dauber
16 Point


Registered: 07/28/10
Posts: 11848
Loc: Tennessee

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 Originally Posted By: FULLDRAWXX75
 Originally Posted By: Poser
 Originally Posted By: catman529
I wouldn't worry about keeping fresh deer in a cold fridge for a week. Think how long beef probably sits between the time the cow is slaughtered and the time it reaches your grill.


Also of note is that venison is actually aging in your freezer, though the process is slowed WAY down. If you kill a wily, old buck, a good thing to do is to age the meat for a few days and then freeze for a year or longer before eating. By that point, the venison will have broken down some more. -that's definitely a process that many people don't consider when dealing with tougher venison.


The meat technically doesn't age in the freezer, it is the freezing process that actually breaks down the tissue fibers, as the moisture/water/blood content freezes the ice crystals that form inside the meat act like miniature knives and literally break the fibers of the meat apart.

FDXX75


True, but this process will still "tenderize" the meat which, assuming that the meat was properly handled, is the primary outcome most people are looking for from the aging process.

You'll get a wide range of opinions on this matter. I've heard people say that venison is only good for 9 months in the freezer, yet I have eaten venison that was stored for over 2 years that tasted completely fine. I do think that the faster you freeze the meat, the better as you will get less cell rupture. If you have a pile of meat to freeze, it would also be ideal to spread this meat out instead of stacking it. I will freeze faster that way.

One other thing -don't thaw your meat too fast. The blood will come out of the ruptured cells, but there is some reabsorption that takes place if thawed slowly.
_________________________
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Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

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#2996597 - 10/24/12 09:39 AM Re: aging venison [Re: Poser]
FULLDRAWXX75
12 Point


Registered: 01/29/07
Posts: 6179
Loc: Adirondack Mtns, NY

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 Originally Posted By: Poser
 Originally Posted By: FULLDRAWXX75
 Originally Posted By: Poser
 Originally Posted By: catman529
I wouldn't worry about keeping fresh deer in a cold fridge for a week. Think how long beef probably sits between the time the cow is slaughtered and the time it reaches your grill.


Also of note is that venison is actually aging in your freezer, though the process is slowed WAY down. If you kill a wily, old buck, a good thing to do is to age the meat for a few days and then freeze for a year or longer before eating. By that point, the venison will have broken down some more. -that's definitely a process that many people don't consider when dealing with tougher venison.


The meat technically doesn't age in the freezer, it is the freezing process that actually breaks down the tissue fibers, as the moisture/water/blood content freezes the ice crystals that form inside the meat act like miniature knives and literally break the fibers of the meat apart.

FDXX75


True, but this process will still "tenderize" the meat which, assuming that the meat was properly handled, is the primary outcome most people are looking for from the aging process.

You'll get a wide range of opinions on this matter. I've heard people say that venison is only good for 9 months in the freezer, yet I have eaten venison that was stored for over 2 years that tasted completely fine. I do think that the faster you freeze the meat, the better as you will get less cell rupture. If you have a pile of meat to freeze, it would also be ideal to spread this meat out instead of stacking it. I will freeze faster that way.

One other thing -don't thaw your meat too fast. The blood will come out of the ruptured cells, but there is some reabsorption that takes place if thawed slowly.


Agreed, I have used a vacuum sealer for over 10 yrs now, I have found a package here and there that go pushed behind something and was found 3-4 yrs later, still just like last yrs packages.

Freeze it quick, is correct. I spread mine out in single layers until frozen, then stack inside a brown paper bag in the freezer, the brown paper helps to prevent additional freezer burn possibilities and direct contact with the freezer surfaces.

Thawing should be done slowly and in a cool environment, like the 'fridge. Take the meat out several days ahead and place in 'fridge. Much better results.

FDXX75
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#2996613 - 10/24/12 09:49 AM Re: aging venison [Re: FULLDRAWXX75]
catman529
spiderboy
16 Point


Registered: 11/10/10
Posts: 15091
Loc: Franklin TN

confused Online
have you seen the footage of "factory farmed" cattle... basically they live knee deep in their own manure and are usually covered in it when the cow is slaughtered. honestly I think gutting a deer and processing yourself would be a bit safer since you know exactly what happened to the animal.
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#2996641 - 10/24/12 10:08 AM Re: aging venison [Re: catman529]
FULLDRAWXX75
12 Point


Registered: 01/29/07
Posts: 6179
Loc: Adirondack Mtns, NY

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 Originally Posted By: catman529
have you seen the footage of "factory farmed" cattle... basically they live knee deep in their own manure and are usually covered in it when the cow is slaughtered. honestly I think gutting a deer and processing yourself would be a bit safer since you know exactly what happened to the animal.


I know two people that have worked in slaughter houses, one being a relative. Lets just say you are better off not knowing......................

FDXX75
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#2996645 - 10/24/12 10:09 AM Re: aging venison [Re: catman529]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 11848
Loc: Tennessee

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 Originally Posted By: catman529
have you seen the footage of "factory farmed" cattle... basically they live knee deep in their own manure and are usually covered in it when the cow is slaughtered. honestly I think gutting a deer and processing yourself would be a bit safer since you know exactly what happened to the animal.


I agree and I think that venison is a far safer product than industrially produced beef, but, in the slaughterhouse, a cow is killed, butchered and held at temperature in a matter of minutes and always in a consistent manner at consistent temperatures. With a deer and the circumstances under which it is killed, there are a vast amount of variables. A gut shot deer, for example, should probably not be aged. A deer coming out of the woods on a hot humid day and a deer killed on a cold, dry morning may have a wide swing of difference in bacterial growth, even if they both dropped dead. Furthermore, I often see deer laying in truck beds in the direct sun. All of this probably fine and you seldom hear of people getting sick from eating venison and, if they do, it was probably rancid meat or mishandled gut shot. But, if you are looking to get the most out of your venison, you should take all of these circumstances under consideration and realize that aging at 38 degree for just a few days will not age the meat much (50 degrees will, however). In other words, you can't say "they age beef at 38 degrees for 14 days, so you should do the same with wild deer."

Again, you'll get varying opinions on this matter, often very strong opinions, but before you come to any on conclusion on aging venison, I would encourage anyone to do some research on the aging process and the temperatures associated with such. You have to take the available science out there and combine it with some empiricism with wild game. Nobody is going to formally advise you to age your venison at 50 degrees for example because its not USDA standards and, if you were to get sick, that person could potentially be considered liable for such advice. 36 to 38 degrees is indeed a safe temperature to age meat, but will you get tangible aging results in a matter of 5 days? Likely not so much.

Here is a link to a PDF file put together by A. Estes Reynolds, Extension Food Scientist & James A. Christian, Former Extension Food Scientist
The University of Georgia College of Agricultural & Environmental Sciences
Cooperative Extension Service

http://www.askthemeatman.com/pdf%20files/Venison_From_Field_To_Table_010504.pdf
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

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#2996963 - 10/24/12 01:23 PM Re: aging venison [Re: Poser]
htnseymour
8 Point


Registered: 09/26/11
Posts: 1514
Loc: sevier county Tn

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Personally, being a chef and learning from my grandfather, once I quarter the deer, I let it sit in bags sealed in my single door cooler in the garage for 1-3 weeks depending on the age and if it is a buck or doe. Never had any go bad and it does wonders for the taste and tenderness of the meat. Not saying everyone should do this, but it's how I was taught and how I still handle the meat.
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#2998493 - 10/25/12 10:47 AM Re: aging venison [Re: htnseymour]
StalkingWolf
8 Point


Registered: 05/08/01
Posts: 1328
Loc: Dyersburg, TN, USA

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I like to age mine about 4 years then shoot em.
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#2999094 - 10/25/12 05:51 PM Re: aging venison [Re: StalkingWolf]
blountcountyboy
8 Point


Registered: 03/30/03
Posts: 1368
Loc: Blount CountyTN ya know over n...

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I have aged deer meat for as long as 3 weeks in a fridge that I'd made into a "quarter cooler". The "secret" is to have air flow AROUND the meat. When you age meat the meat looses weight by dehydration but, increases in flavor the longer you age it. The meat will turn a darker color and some even turns black but, once you cut into the meat it will be a beautiful dark red. There is nothing wrong with the outside darker part of the meat. I like aging meat because I believe the flavor is superiour and (for me atleast) it makes removing silver skin and seperating individual cuts of meat easier.

For those that are worried about the "cattle farmed" slaughter house cattle buy local beef. It may cost you more up front since most times you must buy atleast 1/4 of a side of beef but, it's worth it. I have 22 head of beautiful, clean, healthy, hormone free, fat, grass fed Angus X Semental heifers and steers that I'll sell you.
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#2999744 - 10/26/12 06:46 AM Re: aging venison [Re: blountcountyboy]
BlountArrow
8 Point


Registered: 07/13/12
Posts: 2336
Loc: SouthEast Tenn

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I know we all dismiss the hunting shows (to some extent), but recently on Deer & Deer Hunting they talked about aging venison and the gentleman said that while aging venison will make it more tender it also tends to make it taste a little gamey. Any truth to that or just more propaganda from the T.V. hunters?
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#2999821 - 10/26/12 07:44 AM Re: aging venison [Re: BlountArrow]
blountcountyboy
8 Point


Registered: 03/30/03
Posts: 1368
Loc: Blount CountyTN ya know over n...

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BlountArrow... It will indeed make it much more tender but, I would have to disagree with it making it have a more gamey taste.

The longer you leave meat to age the more tender and more flavor the meat has.
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#2999845 - 10/26/12 07:57 AM Re: aging venison [Re: blountcountyboy]
DOC1187
16 Point


Registered: 06/14/08
Posts: 11159
Loc: east tn

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3 days for me
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#3000604 - 10/26/12 04:06 PM Re: aging venison [Re: BlountArrow]
JimFromTN
8 Point


Registered: 07/14/08
Posts: 1384
Loc: Nashville, TN

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 Originally Posted By: BlountArrow
I know we all dismiss the hunting shows (to some extent), but recently on Deer & Deer Hunting they talked about aging venison and the gentleman said that while aging venison will make it more tender it also tends to make it taste a little gamey. Any truth to that or just more propaganda from the T.V. hunters?


I agree 100% with what they are saying. I never age the deer I process and it never tastes as gamey as the stuff I have gotten from the processor. Its the main reason I butcher all my own deer. The meat just tastes better. It makes perfect sense. Deer has some gameyness to it and if you concentrate the flavor, you are going to concentrate the gameyness as well.


Edited by JimFromTN (10/26/12 04:08 PM)

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#3000673 - 10/26/12 05:21 PM Re: aging venison [Re: JimFromTN]
FULLDRAWXX75
12 Point


Registered: 01/29/07
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Loc: Adirondack Mtns, NY

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 Originally Posted By: JimFromTN

I agree 100% with what they are saying. I never age the deer I process and it never tastes as gamey as the stuff I have gotten from the processor. Its the main reason I butcher all my own deer. The meat just tastes better. It makes perfect sense. Deer has some gameyness to it and if you concentrate the flavor, you are going to concentrate the gameyness as well.


If you wind up with a gamey tasting deer, it had nothing to do with how long it was aged. The meat will have it's own taste,due to feed and conditions upon how the animal was taken and handled immediately after the shot. I have always wondered what people consider "gamey"? I have never once had a deer processed by someone else or a so called processor. I have helped drop off deer at such places,only to see 25-30 deer piled up on the floor in unsanitary conditions to ever want to do that. And who is to say the meat you get back is even yours.......or that you even got all yours back.
In all my 33 yrs of hunting I have only had one deer that was considered unfavorable in taste, it was a 7 y/o nasty in the full rut buck that was covered in his own urine and feces, he smelled so bad I was gaging while gutting him. The meat was horrible. I have always hung or refridgerated the meat for at least 7-10 days with no problems of spoilage or gameyness.

FDXX75
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“Two things are infinite: the universe and human stupidity; and I'm not sure about the universe.”
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#3000726 - 10/26/12 06:07 PM Re: aging venison [Re: FULLDRAWXX75]
JimFromTN
8 Point


Registered: 07/14/08
Posts: 1384
Loc: Nashville, TN

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You don't know what gamey taste is??? It could be because you enjoy it and don't realize what it is because you have grown up with it all your life and you think it is the natural flavor of the meat. Its why some people say they don't like the taste of deer and other wild game. Do you crock pot allot of deer? If you do, you have probably tasted it but did not realize thats what gamey meat tastes like. Do you like liver and other organ meat? If you do then gamey flavored meat might not bother you. Do you eat goat? Goat can be gamey when not prepared correctly. Squirrel and wild ducks are very gamey and need allot of care to get rid of the gameyness. Wild geese are one of the worst in my opinion when it comes to requiring allot of care to make sure they don't turn out really gamey.

I am not trying to offend you. I know several people who don't notice such things. I have a friend from Maine and a friend from Newfoundland and both of them can eat the guts straight out of an animal and thinks its the best thing they ever ate. My brother has similar tastes when it comes to fish. Me, I have to fillet everything and cook it just right. My brother can eat anything when it comes to fish. He makes an awful fish stew where he just throws the fish straight in and its the fishy, slimiest thing I have ever witnessed. My friend from Newfoundland took canned smoked mussles out into the duck blind once and I tried those. I about projectile vomitted. I don't understand how human beings can eat such things but thats just me.

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#3001073 - 10/26/12 09:44 PM Re: aging venison [Re: JimFromTN]
catman529
spiderboy
16 Point


Registered: 11/10/10
Posts: 15091
Loc: Franklin TN

confused Online
 Originally Posted By: JimFromTN
You don't know what gamey taste is??? It could be because you enjoy it and don't realize what it is because you have grown up with it all your life and you think it is the natural flavor of the meat. Its why some people say they don't like the taste of deer and other wild game. Do you crock pot allot of deer? If you do, you have probably tasted it but did not realize thats what gamey meat tastes like. Do you like liver and other organ meat? If you do then gamey flavored meat might not bother you. Do you eat goat? Goat can be gamey when not prepared correctly. Squirrel and wild ducks are very gamey and need allot of care to get rid of the gameyness. Wild geese are one of the worst in my opinion when it comes to requiring allot of care to make sure they don't turn out really gamey.

I am not trying to offend you. I know several people who don't notice such things. I have a friend from Maine and a friend from Newfoundland and both of them can eat the guts straight out of an animal and thinks its the best thing they ever ate. My brother has similar tastes when it comes to fish. Me, I have to fillet everything and cook it just right. My brother can eat anything when it comes to fish. He makes an awful fish stew where he just throws the fish straight in and its the fishy, slimiest thing I have ever witnessed. My friend from Newfoundland took canned smoked mussles out into the duck blind once and I tried those. I about projectile vomitted. I don't understand how human beings can eat such things but thats just me.


Wild game doesn't have a gamey taste... store bought meat has a farmy taste!
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#3001210 - 10/27/12 03:50 AM Re: aging venison [Re: catman529]
mike243
16 Point


Registered: 09/06/06
Posts: 11239
Loc: east tn

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I get it in the fridge as quick as I can,I prefer mine to be almost at the frezzing point when i cut it up,2 years ago i killed 3 deer within a mile of my home,all 3 never left the valley,online ck in & skinned & 1/4 & in the fridge before 1 hr at the most.I leave it in the fridge till the next day then process it.
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#3001355 - 10/27/12 08:16 AM Re: aging venison [Re: JimFromTN]
FULLDRAWXX75
12 Point


Registered: 01/29/07
Posts: 6179
Loc: Adirondack Mtns, NY

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 Originally Posted By: JimFromTN
You don't know what gamey taste is??? It could be because you enjoy it and don't realize what it is because you have grown up with it all your life and you think it is the natural flavor of the meat. Its why some people say they don't like the taste of deer and other wild game. Do you crock pot allot of deer? If you do, you have probably tasted it but did not realize thats what gamey meat tastes like. Do you like liver and other organ meat? If you do then gamey flavored meat might not bother you. Do you eat goat? Goat can be gamey when not prepared correctly. Squirrel and wild ducks are very gamey and need allot of care to get rid of the gameyness. Wild geese are one of the worst in my opinion when it comes to requiring allot of care to make sure they don't turn out really gamey.

I am not trying to offend you. I know several people who don't notice such things. I have a friend from Maine and a friend from Newfoundland and both of them can eat the guts straight out of an animal and thinks its the best thing they ever ate. My brother has similar tastes when it comes to fish. Me, I have to fillet everything and cook it just right. My brother can eat anything when it comes to fish. He makes an awful fish stew where he just throws the fish straight in and its the fishy, slimiest thing I have ever witnessed. My friend from Newfoundland took canned smoked mussles out into the duck blind once and I tried those. I about projectile vomitted. I don't understand how human beings can eat such things but thats just me.


No offense taken(I'm not that thin skinned), Ok, I should have worked that differently.............I know what "WILD" animals taste like, that is why I harvest them and eat them(with the exception of 'yotes)LOL. I grew up on venison, squirrel, rabbit, etc. and yes I use my crockpot constantly. I guess what I should have said was..........I don't understand what other expect when they eat wild game??? It is WILD game and isn't supposed to taste like chicken or a big mac. Like I said earlier in the thread, aging the meat will not intensify a really gamey piece of meat, it started out that way.

FDXX75
_________________________
“Two things are infinite: the universe and human stupidity; and I'm not sure about the universe.”
― Albert Einstein


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#3001401 - 10/27/12 08:44 AM Re: aging venison [Re: mike243]
JimFromTN
8 Point


Registered: 07/14/08
Posts: 1384
Loc: Nashville, TN

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 Originally Posted By: mike243
I get it in the fridge as quick as I can,I prefer mine to be almost at the frezzing point when i cut it up,2 years ago i killed 3 deer within a mile of my home,all 3 never left the valley,online ck in & skinned & 1/4 & in the fridge before 1 hr at the most.I leave it in the fridge till the next day then process it.


Thats exactly how I do mine every time.

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#3001677 - 10/27/12 11:19 AM Re: aging venison [Re: FULLDRAWXX75]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 11848
Loc: Tennessee

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 Originally Posted By: FULLDRAWXX75
 Originally Posted By: JimFromTN
You don't know what gamey taste is??? It could be because you enjoy it and don't realize what it is because you have grown up with it all your life and you think it is the natural flavor of the meat. Its why some people say they don't like the taste of deer and other wild game. Do you crock pot allot of deer? If you do, you have probably tasted it but did not realize thats what gamey meat tastes like. Do you like liver and other organ meat? If you do then gamey flavored meat might not bother you. Do you eat goat? Goat can be gamey when not prepared correctly. Squirrel and wild ducks are very gamey and need allot of care to get rid of the gameyness. Wild geese are one of the worst in my opinion when it comes to requiring allot of care to make sure they don't turn out really gamey.

I am not trying to offend you. I know several people who don't notice such things. I have a friend from Maine and a friend from Newfoundland and both of them can eat the guts straight out of an animal and thinks its the best thing they ever ate. My brother has similar tastes when it comes to fish. Me, I have to fillet everything and cook it just right. My brother can eat anything when it comes to fish. He makes an awful fish stew where he just throws the fish straight in and its the fishy, slimiest thing I have ever witnessed. My friend from Newfoundland took canned smoked mussles out into the duck blind once and I tried those. I about projectile vomitted. I don't understand how human beings can eat such things but thats just me.


No offense taken(I'm not that thin skinned), Ok, I should have worked that differently.............I know what "WILD" animals taste like, that is why I harvest them and eat them(with the exception of 'yotes)LOL. I grew up on venison, squirrel, rabbit, etc. and yes I use my crockpot constantly. I guess what I should have said was..........I don't understand what other expect when they eat wild game??? It is WILD game and isn't supposed to taste like chicken or a big mac. Like I said earlier in the thread, aging the meat will not intensify a really gamey piece of meat, it started out that way.

FDXX75


I find most domestic meat to be rather bland. I much prefer wild game over farm raised most any day of the week.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3001684 - 10/27/12 11:25 AM Re: aging venison [Re: Poser]
FULLDRAWXX75
12 Point


Registered: 01/29/07
Posts: 6179
Loc: Adirondack Mtns, NY

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[quote=Poser

I find most domestic meat to be rather bland. I much prefer wild game over farm raised most any day of the week. [/quote]

Ditto, I have to agree. I purchase very little store bought red meat for that very reason, and seldom order a steak or burger when out to dinner. My friends parents own a farm, they slaughter/butcher there own cattle, that has an entirely different taste to it than store bought beef.

FDXX75
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“Two things are infinite: the universe and human stupidity; and I'm not sure about the universe.”
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#3001695 - 10/27/12 11:31 AM Re: aging venison [Re: FULLDRAWXX75]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 11848
Loc: Tennessee

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 Originally Posted By: FULLDRAWXX75
[quote=Poser

I find most domestic meat to be rather bland. I much prefer wild game over farm raised most any day of the week.


Ditto, I have to agree. I purchase very little store bought red meat for that very reason, and seldom order a steak or burger when out to dinner. My friends parents own a farm, they slaughter/butcher there own cattle, that has an entirely different taste to it than store bought beef.

FDXX75 [/quote]

Grass fed cattle are a different class. I can eat that -totally earthy taste and great marbleing.
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#3002797 - 10/27/12 11:43 PM Re: aging venison [Re: Poser]
JimFromTN
8 Point


Registered: 07/14/08
Posts: 1384
Loc: Nashville, TN

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I get it now. Its not that aging the meat intensifies the gameyness but rather it intensifies its natural flavor and gives the meat the proper amount of gameyness or flavor as it were. I understand.
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#3004467 - 10/28/12 09:10 PM Re: aging venison [Re: JimFromTN]
280longshot
8 Point


Registered: 09/20/10
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This post started out about aging venison then ended about the gameyness of venison.

Alot of knowledge here about aging venison, and the gameyness of venison so this is why I want to ask this question.

Is a buck in full rut more gamey than a buck before he is in rut.




Edited by 280longshot (10/28/12 09:12 PM)
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#3004675 - 10/28/12 10:08 PM Re: aging venison [Re: 280longshot]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 11848
Loc: Tennessee

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 Originally Posted By: 280longshot


Is a buck in full rut more gamey than a buck before he is in rut.




Negative. Their tarsal gland is musty, but it does not effect the meat.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3005012 - 10/29/12 07:25 AM Re: aging venison [Re: Poser]
FULLDRAWXX75
12 Point


Registered: 01/29/07
Posts: 6179
Loc: Adirondack Mtns, NY

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 Originally Posted By: Poser
 Originally Posted By: 280longshot


Is a buck in full rut more gamey than a buck before he is in rut.




Negative. Their tarsal gland is musty, but it does not effect the meat.


Disagree, but will not step on this thread anymore to discuss gameyness.

FDXX75
_________________________
“Two things are infinite: the universe and human stupidity; and I'm not sure about the universe.”
― Albert Einstein


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#3005091 - 10/29/12 08:00 AM Re: aging venison [Re: FULLDRAWXX75]
JimFromTN
8 Point


Registered: 07/14/08
Posts: 1384
Loc: Nashville, TN

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I have shot a buck that was practically mounting a doe and it did not taste any different then any other deer that I have killed.
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#3005118 - 10/29/12 08:13 AM Re: aging venison [Re: FULLDRAWXX75]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 11848
Loc: Tennessee

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 Originally Posted By: FULLDRAWXX75
 Originally Posted By: Poser
 Originally Posted By: 280longshot


Is a buck in full rut more gamey than a buck before he is in rut.




Negative. Their tarsal gland is musty, but it does not effect the meat.


Disagree, but will not step on this thread anymore to discuss gameyness.

FDXX75


We had a good thread several months ago in the Serious forum about "venison myths" where this subject was discussed at length. I'll see if I can dig it up.

Here is it: http://www.tndeer.com/tndeertalk/ubbthreads.php?ubb=showflat&Number=2889415&page=0&fpart=1


Edited by Poser (10/29/12 08:19 AM)
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3006510 - 10/29/12 08:03 PM Re: aging venison [Re: Poser]
280longshot
8 Point


Registered: 09/20/10
Posts: 1093
Loc: Tn, Tipton

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Thanks Poser
I did read the entire post, great,great information in there.
I think you have cleared up alot of questions I've always had about venison.
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