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Tennessee Hunting Forums
Deer Hunting Forum
Aging venison/Meat spoilage
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<blockquote data-quote="mike243" data-source="post: 5272599" data-attributes="member: 3237"><p>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</p></blockquote><p></p>
[QUOTE="mike243, post: 5272599, member: 3237"] 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 [/QUOTE]
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Aging venison/Meat spoilage
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