Best Way To Age Deer Meat

Or step by step. 74 vs 62 grams per ounce.

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So if your deer weighs about 200 pounds you need about six days of aging.

Best way to age deer meat. Reindeer are the highest food source of CoQ10 with 158 mg per 100g of meat while white-tailed deer contain moderate amounts. For younger deer two to three days is usually sufficient. Get it gutted and.

The meat will become hard and unedible. 09112011 The rule to properly age your meat is three days per 100 pounds of dressed carcass weight. Rinse all of the meat well dry and proceed to debone separate the muscle groups slice steaks make ground burger etc.

Unlike venison that has not been aged you dont need to marinate it to ensure moist. 06042020 The most important thing when aging a deer is keeping it cool from just after the shot all the way to the oven or grill. At this point the anim.

How Long Should Your Deer Hang The size of the deer plays a major role in the hang time small deer hang for 4 days and large deer hang for a week under controlled temperatures. 05012021 The purpose of hanging a dressed deer is to allow the carcass to cool and the meat to age increasing both the tenderness and the flavor of the venison. First of course you will need to skin and quarter the deer.

The Best temperature to age your meat is between 36. Store any unfrozen meat in the refrigerator and use it within two or three days. 40 degrees Fahrenheit allowing natural enzymes to breakdown the meat versus bacteria.

Place whole venison steak muscle on a non-reactive rack on a tray. Ill try to answer this question as english is not my native language so some words may be hard for me to translate. Cover or wrap the meat so minimize oxygen exposure.

Place prime steak cuts on a non-reactive drip tray on top of another oven tray. This is the method that pops into mind for most of us when we think about aging venison. During processing frequently clean your knife between cuts to avoid contaminating the meat.

The aging process in this method doesnt happen until you remove the meat from the freezer. During the first 24 hours of death the deer goes through rigor mortis which causes the muscles to stiffen. Easiest Way to Age Venison in a Fridge.

Wash your knife hands and cutting boards often with warm soapy water. Where as putting meat loosley in large cooler allows the meat to dry on the exterior most resembeling the natural hanging process. This period can last from 12 to 24 hours and is the absolute worst time to butcher your deer.

Wrap or Bag Meat. Then vacuum seal and freeze immediately. Deer meat has 20 more protein than beef.

07112016 As long as the ice is refreshed as needed venison can be aged up to a week in this manner. 15072020 Health benefits of venison. 21072017 Newly killed deer must be aged in the refrigerator before being butchered to produce tender meat.

If you harvest a lot of deer or wild game a walk-in cooler is the best way to age your meat in a controlled environment for long hang times. 18112020 If you are using the meat for sausage aging is not necessary. Butchering while these muscles contract will result in tough meat.

After a fresh kill enzymes in the meat will induce rigor mortis. Soon after the death the deer will go into rigor mortis where the muscles will contract and stiffen. 30112010 My least preferred method is to put meat in ziplock backs and age in fridge becasue the meat tends to get gunky and sit in its own blood.

At only 157 calories per 35 oz serving venison has 40 fewer calories than beef and 10 less than chicken breast. Place the tray inside the fridge for 5-10 days depending on taste preference. To successfully dry age the deer is hung in a spot where conditions are right for aging.

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