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Cooks' Corner
ageing your venison for table fare?
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<blockquote data-quote="RockyMtnMT" data-source="post: 224499" data-attributes="member: 7999"><p>My butcher told me that venison does not contain the enzymes that cause tenderness from aging. All venison does is get older. Once the rigor is out of the meat it is as aged as it can get. The one important thing in handling game is to get the body heat out. The outside temp is not so important, as long as you do what ever is necessary to get the body heat out. The larger the animal the harder it is to cool. Boning may be necessary. Don't let the meat get wet. Keep the rain off the exposed meat.</p><p></p><p>The only time I have had bad meat is trying to eat it right after the kill.</p><p></p><p>That is my training.</p><p></p><p>Steve</p></blockquote><p></p>
[QUOTE="RockyMtnMT, post: 224499, member: 7999"] My butcher told me that venison does not contain the enzymes that cause tenderness from aging. All venison does is get older. Once the rigor is out of the meat it is as aged as it can get. The one important thing in handling game is to get the body heat out. The outside temp is not so important, as long as you do what ever is necessary to get the body heat out. The larger the animal the harder it is to cool. Boning may be necessary. Don't let the meat get wet. Keep the rain off the exposed meat. The only time I have had bad meat is trying to eat it right after the kill. That is my training. Steve [/QUOTE]
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ageing your venison for table fare?
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