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Aging venison/Meat spoilage
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<blockquote data-quote="Trapper John" data-source="post: 5272161" data-attributes="member: 40"><p>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.</p><p></p><p>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.</p></blockquote><p></p>
[QUOTE="Trapper John, post: 5272161, member: 40"] 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. [/QUOTE]
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Aging venison/Meat spoilage
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