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Aging your Deer?

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Unread 04-14-2013, 05:44 PM
Gold Member
Join Date: Jan 2012
Location: Hot Springs, South Dakota
Posts: 530
Re: Aging your Deer?

The older/larger the animal the more aging is required. A young/small animal, I process the next day. Older/larger animals may be aged 2 weeks. My determining factor is whether or not I can keep the meat below 40 degrees or not. Having only one spare refridgerator, and often more than one tag, makes my decision for me.
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Unread 04-15-2013, 11:25 AM
Silver Member
Join Date: Feb 2012
Location: Washington
Posts: 127
Re: Aging your Deer?

To me the single most important thing with meat is getting the cape off right away. Since I have to pack everything out on my back, everything is broken down right on the spot. Sometimes you will get some dirt and pine needles on the meat. When I get home, I will wash the meat make sure it is dry, lay it out on a tray, and I flip it twice a day for an average of 5 days. At that point you are going to start seeing the blackened film on the outside of the meat. With that outer film, everything you would want to remove from the outer layer of the meat comes off super easy. The silver seam, the really thin membrane, the fat, all the dirt and needles that may have gotten on there easily trims off.

Beyond that, cooking is hugely important. If it is something you are going be stewing, id count on letting it simmer for twice as long as you would the same cut from a cow. On the other hand. Something the your are grilling could take half the time as the same cut from a cow.
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