Originally Posted by Coyboy
Who's doing it and for how long?
Do you have a controlled enviorment, semi-controled, or out in the tree?
Do you have an ageing horror story?
I grew up on farm and have allways killed our own meat(beef,lamb,pork and wild deer,goats and pigs)
Depends on the weather in winter we will hang whole carcass in a meat safe/or in a tree for 7-14days or maybe more. in the summer we dont get that option so maybe only one day.
Ageing meat is very important it does not break down 'fat' . enzymes help break down connective fibers making it more tender(my understanding). Most meat exported from NZ (nearly all the meat we produce) is left to hang for 2weeks plus in a chiller as it is sent to Europe via boat and ages on the way.
You can age meat in the fridge if its too hot. just quarter the animal and leave it in the fridge for a couple of days.
One thing i find very interesting is alot of people say the 'wash' their carcass?? we never wash the carcass. I have seen it done once and the whole thing went slimy as. was pretty disgusting.
I have found what meat tastes like depends a huge amount on the animal. Having killed most of the animals ive eaten you can definitely taste the difference when you go to a restaurant and have meat that is commercially processed(most animals are in less than ideal condition as apposed to picking the best of the best to eat ourselves)