ya ok your deer hangs at the proccesor sometimes for weeks and not on purpose. if you thinking hanging meat for a week at 35 dg makes you sick but leaving it on ice for a week doesnt just shows your lack of knowledg on the subject

The best venison I have ever ate (I eat a lot) was a mule deer buck from NM. My buddy who shot it was only interested in the horns and asked if I would take the meat. Heck yea bring it to me. Shot it on the first day of his trip skinned, quartered and put on ice. Guide kept the straps I got the quarters delivered to me a week later. I kept it on ice for another week. Sliced into to steaks and stew meat and it was outstanding. VERY tender and tasty. Wife loved it and can't wait for me to get her a mulie.

I tried something new this year. I hung one deer in a walk in cooler and had one on ice. Both set for a week. The one in the walk in cooler was easy to work when I started processing. The one in the cooler with ice was more difficult to work with because it was still pretty moist. I got to thinking so the next deer was placed in a cooler with dry ice (buddy works at the grocery). We put just enough ice in the cooler to cool it off but not freeze it. The ticket. All deer were skinned and quartered. It's good to know somebody who has packed food with dry ice because if you over do it will freeze the deer solid.

Not what I said.... And your using dry aging loosely its a process, not just sticking meat in a walkin cooler that seldom gets below 40 degrees. There is a reason meat will mold in a walk in cooler very quickly compared to a dry age facility. All my steaks from the feedlot are dry age for 24-30days before I pick them up. If you actually been in a commercial dry aging operation then you would retract your statement

My outfitter in Canada hangs his meat, deer, buffalo, whatever until it gets what looks like mold on the outside. He then trims the mold off, and debones the carcass. Some of the best food I have eaten at any camp is at his place.

I go 10 days on ice often.

Gota have a taste for it I guess iv tried dry aging and it tasted way to much like old beef. It was interesting for sure but would rather it be right off the bone

Dry aging version can actually enhance the gamey flavor. When you dry age your essentially dehydrating the meat very slowly while the natural eynzems are breaking it down. Basically tenderizing and concentrating the flavor

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This is flat false. You're wrong.

Here's a picture of 2 deer quarters from the same deer. 1 bled out over an ice rotation, 1 kept right at 32 degrees in the fridge.

You'll notice one still has a large amount of blood in it and one, well, doesn't.



Again, same deer, 2 hind quarters.

I'd also be curious to hear your explanation of why each day when the water is released, it's bright red. Maybe magic is changing it?

Nav there is a difference in a good cut of meat that was aged vs hamburger that was made into to chili then dried out for 2 weeks in the fridge

WRONG!!! Do a little more research next time.

So, ice and water doesn't help get the blood out of the meat ??? Hmmm The water in my cooler is plenty bloody. The more days its in the cooler , the less bloody the water. After a few days on ice, the meat seems to change color also. I cant imagine where that blood is coming from, if not out of the meat. Cause I shot the deer in the head and i didn't stick the head in with the meat.. Hmmm. ??

and devoid of taste and dry as shoe leather. I never let red meat soak. You are just taking all the natural juices out fo the meat.

I quarter and put on ice but check the ice daily and refresh. Tilt the cooler with drain plug loose to let the melted water drain away, I don't want mine in water . I will leave it on ice at least 5 days and have gone as long as 10 days. There is little blood left as noted in above pictures. the meat at least seems more tender when cutting. I don't know if it actually does anything for flavor since I have never noticed any difference but since I butcher my own and do not have fridge space to store or a walk in, I use the ice chest method and it works great and has for MANY years now.

I do 7 to 10 days. drain and replace daily. taste great and always tender to me.

When I was a kid, there was a guy named Ivan that ran Mr Harvey's meat dept in that old store. The best steaks ever. Ivan knew what he was doing and he wouldn't sell something before it was ready. I remember the NY strips and ribeyes no less than 1" thick. He made my Dad look like a grill master for sure! Lol

Your screen name is bullfrog, but your pic is a tree frog.

We use Ice chests immediately after harvest and never let the quarters sit in water. I like to use the cloth game bags as well. Maybe the front quarters are in water but never the rears. Then once we get home we've got an extra fridge that we use. We place our quarters in there and let them sit for a week or so. Then I process at home. Meat is nice and red and we've only noticed a few cuts that were gamey. My family will eat 3-4 deer in a year easily.

The stress the deer is under between being shot and expiring has more to do with gamey flavor than blood, no blood.

That said, I still bleed the meat for a week.

Hmmm. Yes it is. Weird. Lol just kiddin


I really really wanted to go with a real bullfrog but this guy is more like me. More lighthearted than a fat ol bullfrog. This frog makes me happy. If I'm happy, I try to make others happy! Don't you wanna be happy?

I ain't got time for happy (to be read in Jesse Ventura from Predator tone).

Sometimes you gotta bring Cletus out of the woods...

hey you would be surprised... it makes the meat taste sweeta

But I did have this from an actual cook who made a living doing this... still didn't like it.