The Great Debate: Aging Venison
Nov 13, · Dry the meat and seal. Pat the meat dry completely, then place in the bag. Place the vacuum "mouse" strip at the top of the bag's opening (refer to video) and vacuum seal the bag. 5/5(8). The ideal temperature in a space used for dry aging is between 34 and 37 degrees. This is the perfect environment for venison’s natural enzymes to begin to break down the tough tissue. As for where to dry age, you can do it anywhere that you can control temperature and ensure a decent airflow.
All you really need is one shelf clear, which you can fit a baking tray or oven tray in. A friend introduced this method to me about 10 years ago, and it is a whole lot easier how long to poach chicken thighs all the other more complicated methods that what is a switch in a network a walk and chiller or hanging area to hang a carcass.
I have to do the aging myself. Place prime steak cuts on a non-reactive drip tray on top of another oven tray. Cover or wrap the meat so minimize oxygen exposure. Place the tray inside the fridge for days depending on taste preference. It can xge incredibly rewarding having nicely aged cuts ready to go anytime you want, straight out of the freezer. Wet-aging is a relatively venidon technique that developed along with advances in plastics and refrigeration.
In this process, cuts of beef are vacuum-sealed in plastic and shipped to the market. The aging takes place in the days between slaughter and sale while the meat is in transit.
As you can see from the above it is probably a hybrid version of wet aging without the vacuum sealing, it happens a lot faster than dry aging too. Probably what I dislike the most about the idea of vacuum packing meat is that your using a lot of throw a single-use plastic. Nowadays its scary, since most waste plastic even from polyester clothinggoes out to the ocean agw, eaten by fish — then we consume the fish.
If you want to go over the basics of dry curing mean, it can be done with cenison different types of venison cuts. Here is a post I wrote all about the basics of dry curing meat at home. S tainless steel is considered non-reactive. The reason I mention the above, I have learned through experience that some of my oven racks are stainless steel and some are not. I use either the coated type dru tray or some large commercial stainless steel trays.
Just need enough space and room — all you do is slide it how to dry age venison the fridge and in the waiting game starts. The sweet spot for me and most friends is around the 7-day mark. Although one of the guys does like to go 10 days, sometimes 14 days. It goes without saying that when cooking the venison steak from rear to medium-rare. I mention this above, but of course, most guys know this is pretty important.
Getting the meat cool as quickly as possible after harvesting is really important. We break down all the cuts for roasting and making steaks.
For instance the rump, you, of course, want to keep that whole when you add it to the steak aging pile that you put on the tray. A a lot of the forequarters gets put into this cube pile either cubed up bagged and frozen ready for a curry or stew. Having been lucky enough to learn inside fine dining kitchens through to backyard smoking sessions. My insatiable appetite and passion toward classic Italian dry-cured salumi and all forms of curing and smoking are what drives this website engine.
All the best, Tom.
Steps In Detail
Dry Aging Venison: Walk-in Cooler Dry Aging. Using a walk-in cooler (commercial or homemade) will provide constant temp and humidity Refrigerator Dry Aging. You can dry age a deer in an extra refrigerator that doesn’t have anything else inside. Skin, Outdoor Dry Aging. This is hanging the. Nov 07, · The first, and simplest, is in a cooler on ice. Next comes dry aging, simply hanging the venison in the proper temperature range, be that outdoors, in a meat locker or inside a spare refrigerator. The final method is wet aging inside a vacuum sealed plastic bag either in a meat locker or refrigerator. Nov 26, · Rinse the meat of any dirt or field debris and lay the front quarters in the cooler. Salt both sides of the meat liberally and cover with more ice. Keep alternating meat and ice until that cooler is full and/or all of your meat is in the cooler.
All venison is aged, at least a little. The process starts as soon as the deer is dead. But what makes aging different than decomposition? While the aging process is simply the breaking down of collagen the tough, stringy part and connective tissue in the meat by enzymes, true aging of meat can only take place in a controlled environment in order to give the enzymes time to break down connective tissue before bacteria causes the meat to rot.
The most important part of that environment is temperature. Too cold, below 32 degrees Fahrenheit, and the enzymes stop working. To warm, above 40 degree Fahrenheit, and bacteria multiplies rapidly, causing spoilage and leading to conditions that could very easily cause food poisoning.
To properly age venison, the temperature needs to remain between this and 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. All other things being equal, the lower humidity of the western U. Luckily, the humidity level in walk-in coolers and refrigerators normally runs on the low side, making them perfect for aging meat. The final key in aging is time. While beef is often aged 21 days or longer, venison lacks the fat and connective tissue that make such a long age time viable.
Over the years, I have tried various lengths of aging time. I have settled on two to seven days as the prime window for the highest-quality venison. 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.
For the hunter, there are three basic ways to age venison. The first, and simplest, is in a cooler on ice. Next comes dry aging, simply hanging the venison in the proper temperature range, be that outdoors, in a meat locker or inside a spare refrigerator.
The final method is wet aging inside a vacuum sealed plastic bag either in a meat locker or refrigerator. Regardless of the method used, the aging process should take a minimum of 24 hours after the harvest. During this 24 hour period, the meat undergoes the process of rigor mortis. Upon death, glycogen stored in the muscle begins to convert to lactic acid, thus lowering the pH of the meat.
This causes the muscle fibers to shorten and contract, making them stiff and tough. Freezing or butchering during this process will lead to tough meat, regardless of how long the meat is frozen after butchering. After 24 hours, the lactic acid level begins to drop, the muscle fibers begin to loosen and the enzymes start to break down connective tissue. Regardless of the aging method used, hunters should hold off on butchering a full day for tender venison.
Prois Camo Jacket. Start by adding a layer of ice to a cooler. Quarter the deer and remove backstraps and inside loins, layer the meat over the ice in the cooler and then cover the meat with additional ice. To prevent the meat from resting in a pool of water, I open the drain on the cooler and prop the opposite side a few inches into the air. This allows any melted ice to drain from the cooler, keeping the meat relatively dry. As long as the ice is refreshed as needed, venison can be aged up to a week in this manner.
For younger deer, two to three days is usually sufficient. Dry Aging: This is the method that pops into mind for most of us when we think about aging venison. To successfully dry age, the deer is hung in a spot where conditions are right for aging. This can be outdoors if weather allows, in a walk in cooler, or in a spare refrigerator. Dry aging is most effective if the skin is removed before the process.
That said, dry aging with the skin off leads to a thick layer of desiccated dried out meat that must be trimmed away before the meat is processed. I like my venison especially the backstraps way too much to throw any of it away. For that reason, when conditions allow me to dry age venison, I tend to do it with the skin on.
I also remove the inside loins before aging, as they tend to dry out after hanging for a few days. Remove all but the top rack and raise the remaining rack to its highest level.
Remove the backstraps from the deer and place directly on the top rack. Next, remove all four quarters from the carcass and suspend them below the top rack, hanging them by wire or string tied to the rack itself. Venison aged this way can go a full two weeks before butchering, but there will be quite a bit of loss due to dried out meat.
Three to five days seems to be the sweet spot for aging in this manner. This allows some break down of collagen and connective tissue, but minimalizes loss. Wet Aging: While not as well-known as dry aging, wet aging is actually how a very large percentage of the meat found in grocery stores these days gets aged.
Wet aging of meat is accomplished when large primal muscle groups are removed and vacuum sealed in plastic bags. The bags are then stored in a refrigerated area for a length of time.
The plastic prevents drying of the meat and the vacuum seal helps to stop the growth of bacteria. While the venison is refrigerated, usually four to 12 days, the enzyme breakdown continues, making the meat both more tender and more flavorful than unaged venison.
After the aging process, it can then be butchered down into table cuts and frozen. Click here for more deer hunting articles and videos. Check us out on Facebook. Our deer blog is one of the longest-running and most popular ones out there. This is where we cover all things deer hunting, from experts and whitetail trivia to news, gear, and hardcore hunting advice. Whether you need to know how to test the soil in your food plot, tighten the groups from your crossbow, or scope out the latest on that big buck you saw online, you've landed around the right campfire.
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