I usually age a quartered-out deer in an ice chest for 12-14 days before butchering and freezing. I shot a buck Saturday (11/10) but will be out of town for the whole week of Thanksgiving - ideally I would be completing the process at home during that time.
The question I can't find an answer to is if the aging process is best done while the meat is still in the primal cuts. If so, I would need to get my neighbor to tend to my cooler every couple days while I'm gone. If not, I should be able to cut up and vacuum pack everything before leaving so I can put it all in the fridge to complete the aging process while we're gone. Before you ask, no I don't have a second fridge and no I can't put the full quarters in our kitchen fridge.
Thanks for any tips!
The question I can't find an answer to is if the aging process is best done while the meat is still in the primal cuts. If so, I would need to get my neighbor to tend to my cooler every couple days while I'm gone. If not, I should be able to cut up and vacuum pack everything before leaving so I can put it all in the fridge to complete the aging process while we're gone. Before you ask, no I don't have a second fridge and no I can't put the full quarters in our kitchen fridge.
Thanks for any tips!
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