How do you dry age venison?
The aging process tenderizes venison and adds flavor as the meat dries and its connective tissues naturally break down. Aging venison is as simple as hanging it in open, circulating air for 18 to 21 days, but you must maintain a temperature of 34 to 37 degrees.
How do you dry age deer meat in the fridge?
Instead, try dry aging steaks or roasts on a wire rack above a cookie sheet in your refrigerator for 3-7 days. An even better alternative is to try this wet aging technique.
How long can you leave a deer in a cooler?
You should let your deer hang for 2 to 4 days at minimum before processing to avoid this. For the best tasting deer meat Mississippi State University recommends 14 to 18 days of hanging time. A general rule of thumb is, the older the deer, the longer the hang time.
How long can you wet age venison?
Wet aging is relatively new. Essentially all you do is vacuum seal your meat and leave in the fridge for 7 to 28 days. The enzymes are still at work breaking down the tissue and the bag seals out air to prevent contamination. This is a much easier process that can be done to frozen meat.
How long can you age venison in the fridge?
At 40 degrees F, seven days of aging is usually sufficient, but for larger deer longer is better. I usually age deer up to seventeen days. If you don’t have a cool basement or walk-in cooler to age your meat, you can home-age your venison in the refrigerator.
What is the best temperature to age venison?
To properly age venison, the temperature needs to remain between this 32- and 40-degree temperature range, or at least very close to it. Next in importance when it comes to aging meat is moisture. The lower the humidity around the meat, the slower any bacteria will reproduce.
What age is deer killed for venison?
Deer are slaughtered at one to two years of age by shooting them in the field, transporting them to a slaughterhouse, or using a specialist slaughterhouse facility onsite.
At what temp does deer meat spoil?
Above 40 degrees F, the meat will begin to spoil.
Can you hang a deer in 50 degree weather?
Not long. The enzymatic action that occurs when “aging” meat happens in a tightly controlled temperature range, typically about 33-42 degrees. Any colder and the meat freezes which halts the enzymes from working. Any warmer and the meat will spoil.
Can you hang a deer with the hide on?
To properly age a deer, the hide should be left on and the deer refrigerated at 34-36 degrees for up to 2 weeks. However, most hunters do not have the facilities to hang their deer in such a manner and processors must remove the hide before bringing deer into their facilities.
Is aging deer meat necessary?
A young doe might need to age for only three to five days, while a large, older buck might need to age for eight to ten days. Aging deer meat for longer than ten days isn’t recommended. The deer meat should be aged at a constant temperature, between 38 and 40 degrees. Deer burgers, or venison burgers.