Question: How long should you wet age venison?

How do you age venison in the refrigerator?

They dry out fast and there won’t be much meat left after a couple days. 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 deer meat in refrigerator?

For whole pieces of meat like steaks and roasts, you’ve got 3-5 days of freshness if you refrigerate. If frozen, that extends to 9-12 months. Some say that frozen venison will keep in your freezer for up to 2 years. Ground meat and sausages will keep well 1-2 days in the refrigerator and 2-3 months in the freezer.

Does aging venison make a difference?

While beef is often aged 21 days or longer, venison lacks the fat and connective tissue that make such a long age time viable. … Older bucks might benefit from a bit longer hang time, up to 14 days if conditions allow, simply because they have more muscle mass and connective tissue to break down.

What is best to soak deer meat in before cooking?

It won’t hurt anything. Fresh deer meat can have blood in it, and by soaking a few hours or overnight in a solution like salt water or vinegar and water will remove much of the blood. After the soaking, empty the pan, rinse the meat then proceed.

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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.

How long can you leave a deer hanging?

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 do you let deer meat soak in salt water?

How to Soak Venison in Water

  1. Fill a large bowl or bucket halfway full with ice. …
  2. Pour between ¼ cup and ½ cup kosher salt into a pitcher and add 1 quart water. …
  3. Place cuts of venison onto the ice. …
  4. Pour the saltwater mixture over the venison. …
  5. Allow the venison to soak for 24 hours.

How do you dry cure deer meat?

Place the rubbed meat and excess dry mix in a clean, heavy plastic bag and seal. Put the bagged deer meat in the bottom of the refrigerator and flip it from one side to the other, once a day. Place the curing bag in a tray in case your seal isn’t perfect. For a small doe leg, leave the meat in the cure for two weeks.