I always ice mine down and let it drain, to me it gets most of the blood out. I have been doing it your years and always have good meat. But if you hang it keep it around 39 degrees.
On ice and drain open... Unless walk in available, then that is best thing going.
Or if your air temp is CONSISTENTLY less than 40... Then you can hang in the air, though cheese cloth would be preferable to cover. But this is Texas and that almost never happens.
Following, very interested in dry aging venison and what contraptions people have made who don’t have access to a walk in cooler.
I have read it needs to be below 40 degrees F and needs good airflow around the whole meat part/quarter. I have also seen where people have added UVC units in their dedicated aging refrigerators.
Listened to a radio interview of an author who wrote a book ‘Buck, Buck, Moose’ or something like that. Just haven’t taken the time to research further, but the interview was intriguing.
That guy just released his second book ... Pheasant quail cottontail. He was on hunting dog podcast
Cooler with 2 frozen gallons of water. Did this for a week last year and turned out great. Swapped the gallons out as needed, it was cold out so it didn't take much.
No matter what anyone says, red meat should never be wet. A brine for fowl is OK, but beef and venison should always be dry aged. I've even had a lot of success in dry aging ducks. You'll get plenty of guys on here who disagree, but that's OK....the world needs wrong people too.
Agree totally. Never understood why people have to soak there meat in ice and water. It takes all the flavor out. Next time you go buy a ribeye steak soak it like you do your deer meat and see what it taste like. Bet you don't like it. I process my own meat but I can't bet pretty much no prossesor soaks your meat either. They keep it cold till time to take care of it.
No matter what anyone says, red meat should never be wet. A brine for fowl is OK, but beef and venison should always be dry aged. I've even had a lot of success in dry aging ducks. You'll get plenty of guys on here who disagree, but that's OK....the world needs wrong people too.
No matter what anyone says, red meat should never be wet. A brine for fowl is OK, but beef and venison should always be dry aged. I've even had a lot of success in dry aging ducks. You'll get plenty of guys on here who disagree, but that's OK....the world needs wrong people too.
Bingo. I have a wire rack that fits all my coolers that sits at the bottom. All my quartered meat goes in and gets iced down. Drain plug is cracked and I add ice as needed for about 5 -7 days, I've even had it up to 10 days. Never a complaint on anything tasting "gamey". I do it this way since I no longer have access to a walk in
I have keep my deer in ice chest filled with ice and plug open for 3 days for the past 30yrs, gets almost all the blood out of meat and always taste great.
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