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Post by Pinoc on Nov 23, 2016 6:28:52 GMT -5
Well first year I have aged deer in a garage fridge and so far so good. The meat feels more "relaxed" when cutting up so we will see about taste. One thing it has helped is I don't have to rush to get one processed and in the freezer now. Just cut when I get time. Anyone else tried this method?
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Post by onebentarrow on Nov 23, 2016 7:34:02 GMT -5
Well first year I have aged deer in a garage fridge and so far so good. The meat feels more "relaxed" when cutting up so we will see about taste. One thing it has helped is I don't have to rush to get one processed and in the freezer now. Just cut when I get time. Anyone else tried this method? Yes. Did that for quite a few years till the fridge went on the blink. Just have not gotten an other one. As for ageing,it was not for that it was to get meat cooled and hold it till I could butcher it. Was great in early archery. Dad was a butcher and said most beef you get in a store is aged 21 days in controlled invironment and when brought out it has a mold on the out side that is removed by peeling the outer membrane off. But a deer does not have that and recommended a week at most. Unless it was hung with skin on then.no mold would be where.skin was at. |
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Post by Deleted on Nov 23, 2016 7:39:34 GMT -5
Well first year I have aged deer in a garage fridge and so far so good. The meat feels more "relaxed" when cutting up so we will see about taste. One thing it has helped is I don't have to rush to get one processed and in the freezer now. Just cut when I get time. Anyone else tried this method? I have a walk-in homemade cooler that holds four deer. I let me age for 1 to 2 weeks, with 2 weeks max. Most time I leave on the skin, but I have seen no difference with skin on vs. off. I do like the 1 week to help remove blood and off flavors from the meat. The longest was 3 weeks and it was still good to go. I keep the cooler at 35 degrees |
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Post by swetz on Nov 23, 2016 8:52:21 GMT -5
Well first year I have aged deer in a garage fridge and so far so good. The meat feels more "relaxed" when cutting up so we will see about taste. One thing it has helped is I don't have to rush to get one processed and in the freezer now. Just cut when I get time. Anyone else tried this method? I have a walk-in homemade cooler that holds four deer. I let me age for 1 to 2 weeks, with 2 weeks max. Most time I leave on the skin, but I have seen no difference with skin on vs. off. I do like the 1 week to help remove blood and off flavors from the meat. The longest was 3 weeks and it was still good to go. I keep the cooler at 35 degrees Mind sharing any details about how you made that? Been thinking about doing something like that myself. Hasn't really been an issue since it looks like I'll be having tag soup this year though... |
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Post by ukwil on Nov 23, 2016 8:52:40 GMT -5
Well first year I have aged deer in a garage fridge and so far so good. The meat feels more "relaxed" when cutting up so we will see about taste. One thing it has helped is I don't have to rush to get one processed and in the freezer now. Just cut when I get time. Anyone else tried this method? I have a walk-in homemade cooler that holds four deer. I let me age for 1 to 2 weeks, with 2 weeks max. Most time I leave on the skin, but I have seen no difference with skin on vs. off. I do like the 1 week to help remove blood and off flavors from the meat. The longest was 3 weeks and it was still good to go. I keep the cooler at 35 degrees What did you make this out of? We are looking to do something |
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Post by Deleted on Nov 23, 2016 9:51:01 GMT -5
I have a walk-in homemade cooler that holds four deer. I let me age for 1 to 2 weeks, with 2 weeks max. Most time I leave on the skin, but I have seen no difference with skin on vs. off. I do like the 1 week to help remove blood and off flavors from the meat. The longest was 3 weeks and it was still good to go. I keep the cooler at 35 degrees What did you make this out of? We are looking to do something I first built the frame using 2 x 4's and then put plastic, plywood, foam board and then installation. The floor is concrete. I have a 4 x 4 set on the top for deer support and extra installation. I used an old window air conditioner for the cooling. It works great when the outside air is below 70, if warmer, the coils like to freeze up. I do allow the deer to hang over night if possible to allow most of the blood/moisture out before I move it in the cooler. I keep the temp around 35 to 38 degrees. I have four old block and tackle pulleys to make it easy to pull up. I found them in flee markets. If I did it again I would have made it a little higher. I have to cut the lower section of the legs on the big bucks. PS: make sure the cooler in a shady area. Inside a shed or barn works great . I will take pictures when I go back down on Friday. |
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Post by davers on Nov 23, 2016 9:57:46 GMT -5
Well first year I have aged deer in a garage fridge and so far so good. The meat feels more "relaxed" when cutting up so we will see about taste. One thing it has helped is I don't have to rush to get one processed and in the freezer now. Just cut when I get time. Anyone else tried this method? I have a walk-in homemade cooler that holds four deer. I let me age for 1 to 2 weeks, with 2 weeks max. Most time I leave on the skin, but I have seen no difference with skin on vs. off. I do like the 1 week to help remove blood and off flavors from the meat. The longest was 3 weeks and it was still good to go. I keep the cooler at 35 degrees A Colorado friend of mine has the same set-up. |
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Post by steiny on Nov 28, 2016 11:17:54 GMT -5
An old fridge in the garage is great if you don't have access to a walk in cooler.
When it's warm and I'm traveling to hunt, we simply skin and quarter the deer, remove back straps, loins and neck meat, place meat in game bags or big plastic bags and put it all in a big cooler with block ice or frozen milk jugs. Try to keep any melt water & blood drained so meat doesn't get wet. A deer (or elk) will easily keep like this 5-7 days prior top butchering.
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