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Cooks' Corner
ageing your venison for table fare?
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<blockquote data-quote="blackco" data-source="post: 178549" data-attributes="member: 7356"><p>I learned from my dad to skin wash (with vinager) and clean a deer ASAP. In Utah during archery season it can get real warm so we really had to babysit the deer. We would open it up at night to let it cool then in the morning we would wrap it in everything we could to insulate the cold inside. We wanted to let them age 7-10 days temps permitting.</p><p></p><p>Then I talked to a lot of people who leave the skin on and let them age. You don't waste the "crust" that forms. I started doing that and continue today. We shoot a deer, field dress it, take it home and hang it by the back legs with the hide on. If the weather allows I like to let it hang about a week. I just moved into a place with a shop that really controls the temp; as long as the shop has cooled down it will stay cool for days. It's one small step away from a meat locker. </p><p></p><p>I absolutly agree with speedbump!!! If you like the wild/gamey taste leave the fat on the meat; otherwise trim anything off that isn't red meat. ALL fat, ALL bone and as much silver-skin (facia) as reasonable. What I tell people who I have taught to butcher; "if you wouldn't cut off that little piece, throw it in a pan, cook it and eat it...throw it away." When I butcher my deer I "seam" (take apart) the muscles so I can remove all inter-muscle fat and facia. </p><p></p><p>I butcher all of our animals because butcher shops just don't have the time to do it the way I want it done. Almost every person who HATES venison, eats my deer and loves it.</p></blockquote><p></p>
[QUOTE="blackco, post: 178549, member: 7356"] I learned from my dad to skin wash (with vinager) and clean a deer ASAP. In Utah during archery season it can get real warm so we really had to babysit the deer. We would open it up at night to let it cool then in the morning we would wrap it in everything we could to insulate the cold inside. We wanted to let them age 7-10 days temps permitting. Then I talked to a lot of people who leave the skin on and let them age. You don't waste the "crust" that forms. I started doing that and continue today. We shoot a deer, field dress it, take it home and hang it by the back legs with the hide on. If the weather allows I like to let it hang about a week. I just moved into a place with a shop that really controls the temp; as long as the shop has cooled down it will stay cool for days. It's one small step away from a meat locker. I absolutly agree with speedbump!!! If you like the wild/gamey taste leave the fat on the meat; otherwise trim anything off that isn't red meat. ALL fat, ALL bone and as much silver-skin (facia) as reasonable. What I tell people who I have taught to butcher; "if you wouldn't cut off that little piece, throw it in a pan, cook it and eat it...throw it away." When I butcher my deer I "seam" (take apart) the muscles so I can remove all inter-muscle fat and facia. I butcher all of our animals because butcher shops just don't have the time to do it the way I want it done. Almost every person who HATES venison, eats my deer and loves it. [/QUOTE]
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ageing your venison for table fare?
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