Aging venison/Meat spoilage

[Nsghunter]

While reading other posts about aging meat it seems that some people age the deer for 7-10 days (or longer). Maybe I am doing it wrong but my processed and cut venison tends to spoil in my fridge after 5-7 days in a sealed container and I don't believe it ever lasts for more than 7 days in a cooler with ice in it, if I don't process it and freeze it. Sometimes I feel it has spoiled after 5 days unprocessed, skinned and quartered in a cooler with ice.

Any thoughts on what I am doing wrong?

I always struggle to process my own deer because I want to age it but I also don't want it to spoil. I work 5 twelve hour days on my long stretch and its hard to work one up on these stretches. If I leave it unprocessed I'm always concerned that it will ruin before I can put it up.

 

[Lost Lake]

I usually go 4-5 days with the meat sitting on top of ice in a cooler. My last one I went 7 days and it looked and smelled fine.

Got one in the cooler now and I'll process it on Sunday at 7 days. No problems so far.

 

[Apostolic Outdoors]

Are you keeping it wet? I wet aged 3 this year. Layer of ice in bottom of cooler, layer of meat, layer of ice, layer of meat, layer of ice. Left the drain open and propped one end of the cooler up to promote draining. Checked every 3 days and added ice as needed. 2 went 14 days and 1 went 21 days. All meat was good. Very tender and no wild taste per my bride. I don't mind the wild taste, but she cans it so she wins that battle. LOL Not saying anyone should use this method, but it worked great for me. Hope that helps.

 

[Tom Collins]

I kept two in coolers for 3 weeks. Just kept ice on it and zero issues

 

[Tom Collins]

Are you keeping it wet? I wet aged 3 this year. Layer of ice in bottom of cooler, layer of meat, layer of ice, layer of meat, layer of ice. Left the drain open and propped one end of the cooler up to promote draining. Checked every 3 days and added ice as needed. 2 went 14 days and 1 went 21 days. All meat was good. Very tender and no wild taste per my bride. I don't mind the wild taste, but she cans it so she wins that battle. LOL Not saying anyone should use this method, but it worked great for me. Hope that helps.

My wife is the same, and she complimented the lack of "wild" taste.

 

[megalomaniac]

Don't seal it without circulation in the fridge... you want as much air to circulate on the chilled meat as possible

 

[backyardtndeer]

Have kept them on ice in my cooler for nearly 2 weeks before without any spoilage. No clue why you would have any issue at 5-7 days.

 

[Ski]

I've never been convinced of aging venison. I know people who swear by it, but when they feed it to me I can't see at all where it tastes better or is more tender. IMHO it seems like a way to over complicate things. My family and I prefer getting the deer down, butchered, vacuum sealed, and in the freezer as quickly as possible. Aside from ag deer vs woods deer, the biggest thing I've noticed that affects taste is how clean you keep the meat and how well you trim the fat.

 

[AJared]

5-7 days in the cooler with ice and the drain open, then I grind it, package it, and freeze it. I have done 20 -30 deer that way over the years and had zero issues.

 

[DeerCamp]

While reading other posts about aging meat it seems that some people age the deer for 7-10 days (or longer). Maybe I am doing it wrong but my processed and cut venison tends to spoil in my fridge after 5-7 days in a sealed container and I don't believe it ever lasts for more than 7 days in a cooler with ice in it, if I don't process it and freeze it. Sometimes I feel it has spoiled after 5 days unprocessed, skinned and quartered in a cooler with ice.

Any thoughts on what I am doing wrong?

I always struggle to process my own deer because I want to age it but I also don't want it to spoil. I work 5 twelve hour days on my long stretch and its hard to work one up on these stretches. If I leave it unprocessed I'm always concerned that it will ruin before I can put it up.

Maybe check the temp in the fridge? I know air flow is good too.

Its also possible that what yo uthink is spoilage may just be the smell of aging meat.

 

[BSK]

I've never been convinced of aging venison. I know people who swear by it, but when they feed it to me I can't see at all where it tastes better or is more tender. IMHO it seems like a way to over complicate things. My family and I prefer getting the deer down, butchered, vacuum sealed, and in the freezer as quickly as possible. Aside from ag deer vs woods deer, the biggest thing I've noticed that affects taste is how clean you keep the meat and how well you trim the fat.

You should try butchering one that's been hung in a professional walk-in cooler. The difference at one week and two weeks is clearly visible to the naked eye, as well as to the touch. Makes a HUGE difference. An old buck after two weeks in a walk-in cooler will have the consistency of a young doe.

 

[Stumpsitter]

Layer the meat and ice and pull the plug to drain. I always check it and add a little ice if needed. I also put the cooler on a tilt to promote drainage.

 

[Omega]

It's important to maintain the temperature below 40deg, I keep mine at about 34-36 deg. I put a small grate at the bottom of the cooler to elevate the meat from the melted ice, and drain the water daily, don't leave them in standing water. Use cloth meat sacks (or pillow cases) to make sure they get enough air circulating around it. After a week, I begin to process, takes me a couple three days to finish.

 

[WestTn Huntin man]

While reading other posts about aging meat it seems that some people age the deer for 7-10 days (or longer). Maybe I am doing it wrong but my processed and cut venison tends to spoil in my fridge after 5-7 days in a sealed container and I don't believe it ever lasts for more than 7 days in a cooler with ice in it, if I don't process it and freeze it. Sometimes I feel it has spoiled after 5 days unprocessed, skinned and quartered in a cooler with ice.

Any thoughts on what I am doing wrong?

I always struggle to process my own deer because I want to age it but I also don't want it to spoil. I work 5 twelve hour days on my long stretch and its hard to work one up on these stretches. If I leave it unprocessed I'm always concerned that it will ruin before I can put it up.

Proper Conditions are critical for aging and tenderizing any red meat. Venison or, beef . Even Pork needs the right Conditions. You have to Dry age meat to properly tenderize for a couple of weeks. You are correct that in a cooler you can basically just put off or extend the time that it takes to process it and freeze it. You need a Walk in Cooler or a Extra Frig set up to do this. Here is the South and with unpredictable weather it's not possible to hang one in the barn or garage to age.
Lots information out there on aging Different kinds of meat. A well trained experienced Butcher taught me. Very few if any Deer Processors have the time or space to age deer. That's why they are called processors and not Butchers.
https://www.thespruceeats.com/dry-aging-beef-331496

 

[catman529]

Your fridge isn't cold enough....mine stays in the mid 30s. Meat is fine after 2 weeks although I prefer a week to 1.5 weeks.

 

[Antler Daddy]

Too much work...that's why I pay $100 at processor.

 

[david k.]

I hunt at Ames Plantation and since CWD hit the region this is my process. I bone out every deer I kill, put the meat in airtight plastic bags and then in a cooler and keep it completely surrounded in ice for 21-24 days which usually gives me time to receive testing results....deer that test positive are taken back to the hole at Ames to be buried and I process the meat from deer that come back as 'not detected'.

Being honest, I had never aged deer this long but my cousin, who is a doctor, always has. For years, he has always told me that aging them on ice for over 21 days will provide the most tender and best tasting deer, and he was right. Every piece is like tenderloin, no joke....

 

[TAFKAP]

While reading other posts about aging meat it seems that some people age the deer for 7-10 days (or longer). Maybe I am doing it wrong but my processed and cut venison tends to spoil in my fridge after 5-7 days in a sealed container and I don't believe it ever lasts for more than 7 days in a cooler with ice in it, if I don't process it and freeze it. Sometimes I feel it has spoiled after 5 days unprocessed, skinned and quartered in a cooler with ice.

Any thoughts on what I am doing wrong?

I always struggle to process my own deer because I want to age it but I also don't want it to spoil. I work 5 twelve hour days on my long stretch and its hard to work one up on these stretches. If I leave it unprocessed I'm always concerned that it will ruin before I can put it up.

The sealed container with no airflow is causing yours to spoil. Here's how I hang mine for 7-10 days with zero issue.

 

[catman529]

The sealed container with no airflow is causing yours to spoil. Here's how I hang mine for 7-10 days with zero issue.

Sealed will not make it spoil in 5-7 days. I put mine in plastic bags and it's good up to 2 weeks. Refrigerator needs to stay below 40, I prefer it in the low to mid 30s, just above freezing. Yes dry aging is better, but wet aging works fine.

 

[CritterGitter]

The sealed container with no airflow is causing yours to spoil. Here's how I hang mine for 7-10 days with zero issue.

Im gonna steal this idea , plus it'll keep the kids away from my diet cokes !

 

[Trapper John]

I feel like there's a variable missing here. As you describe it, I don't see any major problems that would lead to meat spoiling that quickly. My big concern is the temperature of your fridge as previously mentioned. I've dabbled in dry and wet aging meat the right way (Temperature and humidity controlled environment) the "wrong" way (Regular refrigerator with no humidity control), and various in between methods (Wet aging in a vacuum sealed container) and while final results differ, as long as the temperature is low enough, I've yet to have meat flat out spoil in anything less than a full month.

There's good advice on this thread. Check your refrigerator temperature as well as what the temperature is in that cooler when loaded with ice. Make sure both are clean. Something is off if clean meat is spoiling that quickly.

 

[TAFKAP]

Sealed will not make it spoil in 5-7 days. I put mine in plastic bags and it's good up to 2 weeks. Refrigerator needs to stay below 40, I prefer it in the low to mid 30s, just above freezing. Yes dry aging is better, but wet aging works fine.

I would think there's a difference between sealed plastic bag (presumably no air) and just a tupperware tub. I would expect anything to spoil like that in a tub.

 

[bigtex]

What's your definition of "spoiled?"? Bad smell, or just looks bad?
I dry age mine for 7-10 days @35 degrees for 7-10 days in a spare refrigerator. I don't hang it [even though I probably should] but I do turn it every day or so. The meat will turn dark colored almost black but it isn't "spoiled". I just trim the dark off as I process it.
If it is indeed spoiling I'm thinking your temps are on the high side.

 

[catman529]

I would think there's a difference between sealed plastic bag (presumably no air) and just a tupperware tub. I would expect anything to spoil like that in a tub.

I put mine in trash bags and ziploc freezer bags. There is some air but they're sealed shut. Fridge is in mid 30s and meat is clean. It stays fresh for a long time

 

[Nsghunter]

What's your definition of "spoiled?"? Bad smell, or just looks bad?
I dry age mine for 7-10 days @35 degrees for 7-10 days in a spare refrigerator. I don't hang it [even though I probably should] but I do turn it every day or so. The meat will turn dark colored almost black but it isn't "spoiled". I just trim the dark off as I process it.
If it is indeed spoiling I'm thinking your temps are on the high side.

Strong smell that is similar to hot rotting meat. Stronger than an aged steak and almost has a putrid hint. When you try to clean it and eat it it tastes sickly sweet and smells foul...

 

[Nsghunter]

Thanks so much guys. I have identified three issues: putting my meat in Tupperware style containers, fridge is set at 41 degrees and I may not keep enough ice in the cooler.

The last deer I harvested I am concerned I didn't handle it as absolutely sanitary as I normally would. It was cold outside but I did not ice it on the drive home and I typically would. I also didn't have a good water source to clean it out after field dressing it.
Of note, the two deer I harvested this season where on the ground for ~4 hours before being gutted. For me that's a long time.

 

[catman529]

Thanks so much guys. I have identified three issues: putting my meat in Tupperware style containers, fridge is set at 41 degrees and I may not keep enough ice in the cooler.

The last deer I harvested I am concerned I didn't handle it as absolutely sanitary as I normally would. It was cold outside but I did not ice it on the drive home and I typically would. I also didn't have a good water source to clean it out after field dressing it.
Of note, the two deer I harvested this season where on the ground for ~4 hours before being gutted. For me that's a long time.

The drive home won't spoil deer. 4 or 5 hours after the kill won't spoil the meat either, I've done that before and it's fine. If you gutted them cleanly with no guts spilled on the meat it should be fine. I never wash my deer out, I skin them and process them dry. Trim off clotted blood with a knife and use paper towels to clean up any spots that need cleaning. Don't get dirt, hair or guts on the meat. Put in whatever container you like in the fridge below 40 degrees. Your fridge being set at 41 is probably the main cause of your meat spoiling.

 

[MickThompson]

There's a saying in food safety- "life starts at 40" meaning bacterial growth. Keep it as close as possible to freezing without freezing.

 

[Pilchard]

Drive home won't hurt. I killed a few in FL in 90 degree heat. Nothing you can do but gut and process quickly. Around TN, even if temps are high, a deer is generally cooling for the first few hours after it dies.

 

[mike243]

I have tried aging with skin on and off, I didn't notice anything different to be honest, my thoughts are to process as quick as possible, I am not convinced deer have the same enzyme break down as beef. not the same fat/lean ratio by any means, deer fat is stored in ropes instead of through the muscles like a well marbled beef. 36-42 is the safe zone in food safety. lot of meat into a fridge may take a day or 2 to reach a safe temp. lot of variables, also soaking meat in water isn't a safe practice imo