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#3549321 - 01/16/14 04:47 PM Re: Dry Aged Venison experiments [Re: BamaProud]
12 Point

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

 Originally Posted By: Poser

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.

I have cured several backstraps, and a 2 pound beef(bottom round) roast in mine now. I think I could hang a hind quarter of an average size Alabama of TN deer in it, but probably not a big Ohio Buck.

Save the Little ones for the Little Ones.
Wine-Down Brewing and Winemaking

#3567963 - 01/30/14 11:47 AM Re: Dry Aged Venison experiments [Re: BamaProud]
10 Point

Registered: 12/19/02
Posts: 4785
Loc: Collierville, TN. 38017

The venison ageing question is a tough thing to find much info on.

A friend of mine has quite a nice butchering set up and has a cooler where a carcass can hang for a while at a controlled cool temp with skin on for several days.

Recently I had a couple of deer that had hung skin on in the cooler for 14 days. Not an uncommon time for deer to hang in his cooler. Well we had several more deer come in and these two needed to be cut up but we were all tied up for the next few days.

I took the still cold carcasses to a local processor who refused to take them saing that he was scared of venison that was not processed within 3 days of killing. Said something about how vension ages differently than beef chemically and that I very likely had ruined meat. Truth is every deer weve aged like this has always been better tasting then ones butchered sooner.

Information online seems to be all over the place on how and how long to age vension. But in general most of what I read says longer is better if kept cool.

Very confusing.

Edited by volsgo1 (01/30/14 11:50 AM)
Vegiterian- An old Indian word for Bad Hunter.

#3567988 - 01/30/14 12:08 PM Re: Dry Aged Venison experiments [Re: volsgo1]
Mud Dauber
16 Point

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

Yeah, there is very little scientific info out there on it. What is out there, errs on the side of caution for fear of giving bad advice. The problem is one of controlled environment. Every deer kill is different and the factors of heat, humidity, skillset with regards to gutting all come into play.

I don't blame the processor for not taking the meat. Somebody getting sick could have hurt his reputation. As far as his advice about "ruining" the meat, keep in mind that most processors are hardly meat experts. Most of them aren't even experienced butchers outside of deer processing. If your meat tastes good and no one is getting sick, I'd just keep doing what you are doing.
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.

#3568017 - 01/30/14 12:26 PM Re: Dry Aged Venison experiments [Re: Poser]
10 Point

Registered: 12/19/02
Posts: 4785
Loc: Collierville, TN. 38017

Vegiterian- An old Indian word for Bad Hunter.

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