As some of you know Im not a cook, but I want to get there. I have seen several posts stating they aged the venison for 10-15 days and then cooked or sealed it. My question is why do you do this and how does the meat not spoil sitting in the fridge for that long before cooking or freezing??
Aging Venison?
- Thread starter turf08
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JimFromTN
Well-Known Member
Personally, I would not age the meat if I were you considering that you are trying to introduce your family to venison. One of the reasons for aging is to concentrate the flavor in the meat which can make it fairly strong. If your family is used to eating store bought beef, pork , and chicken, you may not get the desired effect that you are going for because they are used to a milder flavor meat. This is a critical juncture in introducing your family to venison and one bad experience and they will never eat it again. Then again if your family likes strong flavored meats like liver, kidneys, and tripe (ie guts) then you could try aging the meat.
