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Cooks' Corner
ageing your venison for table fare?
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<blockquote data-quote="CogburnR" data-source="post: 612613" data-attributes="member: 29174"><p>I have had venison done a lot of ways but I have a butcher that will skin it 10 minutes after I shoot it and process it the next day after it cools in the cold room. This has produced the best tasting meat for me. They do not have some semi-trailer fill of dead deer and give you back meat on a per pound deal. Some of these farmers have no fricking idea about meat- EWWW! Deer are processed immediately if not sooner and hung to "age" only on demand. </p><p></p><p>That said This years Black Hills buck hung in the tree for 8 days and was good but was frozen after a day or two and there were no flies or anything after it. We will pepper the openings to keep insects off the carcasses. I don't think the carcass should be frozen immediately. </p><p></p><p>I shoot them and cruise over and drop them off and in 2 days I have fresh frozen meat and it is awesome-none bad yet. Sausage is done in 3-4 days and they make some of the best jalapeno pepper jack summer sausage I have ever had and I have had the world championship winning summer sausage. I have people that are going to go there next year and they are going to be busy making jalapeno pepper jack summer sausage!</p></blockquote><p></p>
[QUOTE="CogburnR, post: 612613, member: 29174"] I have had venison done a lot of ways but I have a butcher that will skin it 10 minutes after I shoot it and process it the next day after it cools in the cold room. This has produced the best tasting meat for me. They do not have some semi-trailer fill of dead deer and give you back meat on a per pound deal. Some of these farmers have no fricking idea about meat- EWWW! Deer are processed immediately if not sooner and hung to "age" only on demand. That said This years Black Hills buck hung in the tree for 8 days and was good but was frozen after a day or two and there were no flies or anything after it. We will pepper the openings to keep insects off the carcasses. I don't think the carcass should be frozen immediately. I shoot them and cruise over and drop them off and in 2 days I have fresh frozen meat and it is awesome-none bad yet. Sausage is done in 3-4 days and they make some of the best jalapeno pepper jack summer sausage I have ever had and I have had the world championship winning summer sausage. I have people that are going to go there next year and they are going to be busy making jalapeno pepper jack summer sausage! [/QUOTE]
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ageing your venison for table fare?
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