Aging you deer meat

Discussion in '2011 Whitetail General' started by Judah, Nov 11, 2010.

  1. Judah

    Judah Crossbow supporter

    Oct 19, 2007
    Warren County
    Hang a deer at a temperature between 32 and 40 degrees.

    If it gets above, bacteria will grow
    below, it will freeze and halt the aging process.

    Age a carcass 3 days for every 100 pounds. So most deer 3 days.

    Aging lowers the PH of the meat, causing the muscle fibers to break down thus tenderizing the meat.

    It also allows moisture to evaporate out of the meat, this will take some of the "gamey" flavor out of the meat.

    Makes for a much higher quality product if you can do it. If you don't have outdoor temps cooperate you can use a walk in cooler or quarter and debone and place the meat in a fridge.

    Coolers/Trashbags/Watersoaking, lessens the quality of the meat.


    Enjoy! :cheers:
     
  2. Wings Fan 19

    Wings Fan 19 Well-Known Member

    Dec 4, 2008
    Kansas City, MO.
    5 to 7 days in a walk in cooler here. :wave:
     

  3. Judah

    Judah Crossbow supporter

    Oct 19, 2007
    Warren County
    [rquote=1891608&tid=131762&author=Wings Fan 19]5 to 7 days in a walk in cooler here. :wave:[/rquote]

    Wish I had a walk in to use... :bowing:
     
  4. Wings Fan 19

    Wings Fan 19 Well-Known Member

    Dec 4, 2008
    Kansas City, MO.
    You will when you come MZ hunt here. :wave:
     
  5. Hoytshooter

    Hoytshooter Active Member

    Mar 7, 2005
    Small Buck, MO
    Same here. Usually 5-7 days and sometimes longer in one of our two walk in coolers.

    We can hang about 22-23 deer at a time depending upon the size.
     
  6. slurugger

    slurugger Member

    255
    Oct 19, 2010
    St. Louis
    Sealed in ziploc bogs in a cooler with ice on top isn't any good? :confused:
     
  7. Judah

    Judah Crossbow supporter

    Oct 19, 2007
    Warren County
    [rquote=1891699&tid=131762&author=slurugger]Sealed in ziploc bogs in a cooler with ice on top isn't any good? :confused:[/rquote]

    Um, not the best solution. :shrug:
     
  8. mohunter32

    mohunter32 Senior Member Lifetime Supporting Member

    Jan 15, 2005
    Franklin Co, MO
    So if it is 50 - 60 degrees outside, what do you do?

    We've always just cut ours up and put it in a refrigeratro for a few days before boneing it and packageing it.
     
  9. mohunter32

    mohunter32 Senior Member Lifetime Supporting Member

    Jan 15, 2005
    Franklin Co, MO
    Or how bout early bow season when it could be near 90 degrees?
     
  10. Judah

    Judah Crossbow supporter

    Oct 19, 2007
    Warren County
    [rquote=1891601&tid=131762&author=judah]If you don't have outdoor temps cooperate you can use a walk in cooler or quarter and debone and place the meat in a fridge.

    Coolers/Trashbags/Watersoaking, lessens the quality of the meat.


    Enjoy! :cheers:
    [/rquote]
     
  11. Judah

    Judah Crossbow supporter

    Oct 19, 2007
    Warren County
    Most don't have access to a walk in. Quarter and debone backstraps and tenderloin. Place it in a refrigerator if the outdoor temps are too high.
     
  12. mohunter32

    mohunter32 Senior Member Lifetime Supporting Member

    Jan 15, 2005
    Franklin Co, MO
    [rquote=1891706&tid=131762&author=judah]Most don't have access to a walk in. Quarter and debone backstraps and tenderloin. Place it in a refrigerator if the outdoor temps are too high. [/rquote]


    See, guess that's what I get for not reading every post.
     
  13. mx1alex

    mx1alex #HFBO

    Mar 26, 2008
    #HFBO
    It's also best to let it age "bone-in". When the meat ages, it shrinks. When it shrinks while still connected to the bones it pulls against itself causing the muscle fibers to break therefore making the meat more tender.
     
  14. Judah

    Judah Crossbow supporter

    Oct 19, 2007
    Warren County
    [rquote=1891712&tid=131762&author=mx1alex]It's also best to let it age "bone-in". When the meat ages, it shrinks. When it shrinks while still connected to the bones it pulls against itself causing the muscle fibers to break therefore making the meat more tender.[/rquote]

    hard to fit a rib cage and spine in a fridge tho. :wave:
    But correct! :cheers:
     
  15. DADAKOTA

    DADAKOTA Well-Known Member

    Apr 18, 2006
    [rquote=1891701&tid=131762&author=judah][rquote=1891699&tid=131762&author=slurugger]Sealed in ziploc bogs in a cooler with ice on top isn't any good? :confused:[/rquote]

    Um, not the best solution. :shrug:[/rquote]

    If the meat has been cooled there is no problem with putting it into ziplocks and then on ice. The problems arise when you put warm deer meat in ziplocks and then try to cool them.
     
  16. Judah

    Judah Crossbow supporter

    Oct 19, 2007
    Warren County
    [rquote=1892077&tid=131762&author=DADAKOTA][rquote=1891701&tid=131762&author=judah][rquote=1891699&tid=131762&author=slurugger]Sealed in ziploc bogs in a cooler with ice on top isn't any good? :confused:[/rquote]

    Um, not the best solution. :shrug:[/rquote]

    If the meat has been cooled there is no problem with putting it into ziplocks and then on ice. The problems arise when you put warm deer meat in ziplocks and then try to cool them.[/rquote]

    moisture won't evaporate out in a ziplock
     
  17. conradtactical

    conradtactical New Member

    965
    Aug 31, 2010
    Jefferson County, MO
    [rquote=1891702&tid=131762&author=mohunter32]So if it is 50 - 60 degrees outside, what do you do?

    We've always just cut ours up and put it in a refrigeratro for a few days before boneing it and packageing it.[/rquote]

    Definitely do not hang it very long.
     
  18. rat

    rat Legbone

    Dec 13, 2005
    Do yourself a favor and skin it in short order if you can before hanging it.

    If you've ever skinned one after its cooled out, you'll know. Plus, it'll cool out quicker without all that insulation.
     
  19. Judah

    Judah Crossbow supporter

    Oct 19, 2007
    Warren County
    [rquote=1892218&tid=131762&author=rat]Do yourself a favor and skin it in short order if you can before hanging it.

    If you've ever skinned one after its cooled out, you'll know. Plus, it'll cool out quicker without all that insulation.[/rquote]

    Did I not mention that in the first post? Good point Rat.
    Remove the hide before aging the meat.
     
  20. rat

    rat Legbone

    Dec 13, 2005
    [rquote=1892221&tid=131762&author=judah][rquote=1892218&tid=131762&author=rat]Do yourself a favor and skin it in short order if you can before hanging it.

    If you've ever skinned one after its cooled out, you'll know. Plus, it'll cool out quicker without all that insulation.[/rquote]

    Did I not mention that in the first post? Good point Rat.
    Remove the hide before aging the meat.[/rquote]
    Now that you mention it, I didnt look real close. LOL

    Just throwing that in there. :wave: