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#3544950 - 01/13/14 03:06 PM Re: Dry Aged Venison experiments [Re: Poser]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9856
Loc: Memphis

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I thought I remember seeing that somewhere. That backstrap looks very similar to the breasola you cured a while back.
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#3545212 - 01/13/14 06:18 PM Re: Dry Aged Venison experiments [Re: TAFKAP]
mike243
16 Point


Registered: 09/06/06
Posts: 12256
Loc: east tn

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in beef the outer crust/mold is cut off, deer probably doesn't have the natural enzyme to produce the mold to break it down the same, just funky old dried out deer lol ,the old timers knew all this & they quit passing it down with the advent of grocery stores ect. progress aint always for the betterment of mankind
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#3545948 - 01/14/14 09:09 AM Re: Dry Aged Venison experiments [Re: mike243]
Crosshairy
10 Point


Registered: 08/22/06
Posts: 2701
Loc: Bartlett, TN

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I suspect most of the USDA rules around temperatures are built under the assumption of farmed animals with much higher pathogen counts within the meat supply. If you are doing only deer, I agree with your 40 degree approach (I'm not sure how wild hog would go, though).
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#3546007 - 01/14/14 09:46 AM Re: Dry Aged Venison experiments [Re: Crosshairy]
huntinkev
8 Point


Registered: 11/23/06
Posts: 1662
Loc: East Tenn

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Great read. I will plan on doing this next year, I have a spare fridge that is just sitting in storage. I don't know about the long aging but will definitely do the less than 10 day aging.

I have always waited 3-4 days in the cooler and kept the water drained off and the meat double bagged but the one I just cut up last Tuesday, even with it double bagged and minimal ice melt because of the cold temps, it was still wet. I decided then to try something different instead of the "wet" aging that I have done for years.

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#3549084 - 01/16/14 01:24 PM Re: Dry Aged Venison experiments [Re: huntinkev]
TheRealSpurhunter
8 Point


Registered: 10/09/13
Posts: 1587
Loc: Cleveland & Bedford CO

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Another extremely informative post Poser.
I have been on the verge of a walk-in cooler purchase for years....I just cant justify it though. I may however purchase a large commercial fridge just for this. Being metal throughout, you can easily install rods across the top and then be able to hang meats, which solves the issue of rotation of racked meats.
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#3549092 - 01/16/14 01:27 PM Re: Dry Aged Venison experiments [Re: TheRealSpurhunter]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13547
Loc: Tennessee

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 Originally Posted By: TheRealSpurhunter
Another extremely informative post Poser.
I have been on the verge of a walk-in cooler purchase for years....I just cant justify it though. I may however purchase a large commercial fridge just for this. Being metal throughout, you can easily install rods across the top and then be able to hang meats, which solves the issue of rotation of racked meats.


True. You might also watch craig's list for a wine cooler. They have all of the controls you need (humidity etc). There are even double door ones out there that you could probably hang a quartered deer in.
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#3549135 - 01/16/14 01:59 PM Re: Dry Aged Venison experiments [Re: Poser]
TheRealSpurhunter
8 Point


Registered: 10/09/13
Posts: 1587
Loc: Cleveland & Bedford CO

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I figure if Im going to do this, Im going to get something I can hang at least 3 deer in, even if in pieces.
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#3549140 - 01/16/14 02:04 PM Re: Dry Aged Venison experiments [Re: TheRealSpurhunter]
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Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13547
Loc: Tennessee

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 Originally Posted By: TheRealSpurhunter
I figure if Im going to do this, Im going to get something I can hang at least 3 deer in, even if in pieces.


Every man has got to have a dream \:\)
_________________________
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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#3549171 - 01/16/14 02:26 PM Re: Dry Aged Venison experiments [Re: Poser]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9856
Loc: Memphis

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Here's my setup. I broke out the (tempered ) glass shelves, and cut some metal shelving channels to length. Some stainless rings, 'S' hooks, and butcher twine later, I'm hanging meat. The butcher's twine is tough on heavier cuts, though. Weighted down, it has wants to unwind, so I had to tie off an anti-rotational brace to the venison ham.

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Everything important in life was learned from Mary Jo Kopechne.

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#3549299 - 01/16/14 04:25 PM Re: Dry Aged Venison experiments [Re: TAFKAP]
BamaProud
12 Point


Registered: 04/03/11
Posts: 7326
Loc: Shelby County, TN

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The Temperature controller I use for my brew fermentation chamber is a 2 stage model. 1 for heating and one for cooling. If your aging fridge is in a garage you will probably need a heating stage to keep it "warm" when it is cold for several days.

SCT-1000
http://www.ebay.com/itm/New-Temperature-Control-Controller-STC-1000-110V-/220754983199

Here's the unit, it was about 25 dollars shipped:


It is hands down the most popular the most popular temperature controller unit for brewers. If I can wire it anyone can. Here is my build thread in the DIY forum:

http://www.tndeer.com/tndeertalk/ubbthreads.php?ubb=showflat&Number=3214588&page=1#Post3214588


Edited by BamaProud (01/16/14 05:00 PM)
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