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Cooks' Corner
ageing your venison for table fare?
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<blockquote data-quote="rm76" data-source="post: 224449" data-attributes="member: 2467"><p>Guys, as you can see from this thread, there are a lot of ways to skin a cat (or deer, or not skin, etc., etc.). Sounds like most ways work well enough. One has to keep bacterial contamination low, provide unfavorable conditions for those bacterial that are present, and if tenderness and/or flavor enhancement is desired, provide for those in the aging process. Toughness is cause by 2 factors -- contraction of individual muscle fibers after death and presence of connective tissue.</p><p></p><p>The first step in preventing toughness is to leave the muscles attached to the skeleton if possible. This means not deboning immediately. Hanging is even better because it tends to stretch the muscle fibers somewhat. The second step to tenderness involves allowing enzymens within the tissue to work (break down) connective tissue. This occurs over time (thus aging). Aging also enhances flavor (again from enzymatic activity).</p><p></p><p>Tenderness may not be important to some, if one grinds, tenderizes (either mechanically or chemically), or slow-moist cooks the meat. Age enhanced flavoring is a personal thing -- important to some and not to others. Therefore, this is why there is no one correct method of handling. Skin on, skin off, water use, or not -- as long as one does not allow contamination, and keeps bacterial growth to a mininum, it all works. Let's keep enjoying our venison!</p></blockquote><p></p>
[QUOTE="rm76, post: 224449, member: 2467"] Guys, as you can see from this thread, there are a lot of ways to skin a cat (or deer, or not skin, etc., etc.). Sounds like most ways work well enough. One has to keep bacterial contamination low, provide unfavorable conditions for those bacterial that are present, and if tenderness and/or flavor enhancement is desired, provide for those in the aging process. Toughness is cause by 2 factors -- contraction of individual muscle fibers after death and presence of connective tissue. The first step in preventing toughness is to leave the muscles attached to the skeleton if possible. This means not deboning immediately. Hanging is even better because it tends to stretch the muscle fibers somewhat. The second step to tenderness involves allowing enzymens within the tissue to work (break down) connective tissue. This occurs over time (thus aging). Aging also enhances flavor (again from enzymatic activity). Tenderness may not be important to some, if one grinds, tenderizes (either mechanically or chemically), or slow-moist cooks the meat. Age enhanced flavoring is a personal thing -- important to some and not to others. Therefore, this is why there is no one correct method of handling. Skin on, skin off, water use, or not -- as long as one does not allow contamination, and keeps bacterial growth to a mininum, it all works. Let's keep enjoying our venison! [/QUOTE]
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ageing your venison for table fare?
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