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Cooks' Corner
ageing your venison for table fare?
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<blockquote data-quote="specweldtom" data-source="post: 176788" data-attributes="member: 2580"><p>CB, it's not consistently cold enough here to age venison, so a lot of us just quarter and trim and get it in an ice chest as quick as possible. Normal is get the hide off within an hour, and the quarters and trimmings into the ice within another hour. I leave it in the ice for 3-5 days, draining water and adding ice at least once a day until the water is just barely pink. It leeches a lot of blood out of the meat, (not all though). The whole process makes the meat taste really good. Even if you field dress, I think it's vital to get the hide off asap and start cooling the carcass. Also, IMO, the more blood you can get out of the meat, the better it tastes and will keep better. </p><p></p><p>I always believe when someone says that they ate venison and it tasted bad, that it wasn't cleaned carefully and cooled down quickly.</p><p></p><p>Yes, I've tasted venison that I couldn't eat. It had been kept 3 weeks in ice chests by a processor and went bad. I believe he didn't keep the water changed and fresh ice on it, but don't know that. It may just have been way too long. </p><p></p><p>I would like to know how other hunters handle venison also.</p><p></p><p>Thanks and good eating, Tom</p></blockquote><p></p>
[QUOTE="specweldtom, post: 176788, member: 2580"] CB, it's not consistently cold enough here to age venison, so a lot of us just quarter and trim and get it in an ice chest as quick as possible. Normal is get the hide off within an hour, and the quarters and trimmings into the ice within another hour. I leave it in the ice for 3-5 days, draining water and adding ice at least once a day until the water is just barely pink. It leeches a lot of blood out of the meat, (not all though). The whole process makes the meat taste really good. Even if you field dress, I think it's vital to get the hide off asap and start cooling the carcass. Also, IMO, the more blood you can get out of the meat, the better it tastes and will keep better. I always believe when someone says that they ate venison and it tasted bad, that it wasn't cleaned carefully and cooled down quickly. Yes, I've tasted venison that I couldn't eat. It had been kept 3 weeks in ice chests by a processor and went bad. I believe he didn't keep the water changed and fresh ice on it, but don't know that. It may just have been way too long. I would like to know how other hunters handle venison also. Thanks and good eating, Tom [/QUOTE]
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ageing your venison for table fare?
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