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#6570607 - 12/04/16 01:02 AM Aging venison in Texas
Chef Shawn Offline
Woodsman

Registered: 10/30/12
Posts: 207
Loc: temple TX
I want to process my own deer but when it comes to the aging process how do you age your venison without a walk in cooler ?

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#6570699 - 12/04/16 07:44 AM Re: Aging venison in Texas [Re: Chef Shawn]
bill oxner Online   content
THF Celebrity

Registered: 11/03/09
Posts: 36108
Loc: Richmond
I never have. About three days in an ice chest has worked well for me. I never eat quail on the same day I kill them.
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#6570743 - 12/04/16 08:17 AM Re: Aging venison in Texas [Re: Chef Shawn]
SnakeWrangler Online   content
THF Celebrity

Registered: 01/22/11
Posts: 25039
Loc: Fairfield, TX
3-5 days in a cooler n ice......
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Originally Posted By: bill oxner
Now that food has replaced sex in my life, I can't even get into my own pants.

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#6570859 - 12/04/16 09:36 AM Re: Aging venison in Texas [Re: Chef Shawn]
D6Ranch Offline
Woodsman

Registered: 11/13/15
Posts: 172
I start in a cooler then bring it home and put in the fridge. Luckily I'm single as it takes up the whole fridge. hammer

I need to buy a used fridge just for this purpose.

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#6570876 - 12/04/16 09:56 AM Re: Aging venison in Texas [Re: Chef Shawn]
MacDaddy21 Online   content
Pro Tracker

Registered: 08/19/11
Posts: 1899
Loc: CO
You can easily convert a fridge for aging meats. Just need a working dedicated fridge, a humidifier, and a temp/humidity controller, along with some racks and hooks to hang meat. I'm going to start working on one in the near future.

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#6572308 - 12/05/16 09:07 AM Re: Aging venison in Texas [Re: Chef Shawn]
TX0303 Offline
Outdoorsman

Registered: 09/08/16
Posts: 82
Quartered up in cooler, drain and add more ice each day for 3 to 5 days. Make sure to put the leg quarters in so that the cut side is down so the blood can drain out.

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#6572318 - 12/05/16 09:14 AM Re: Aging venison in Texas [Re: Chef Shawn]
redchevy Online   content
THF Celebrity

Registered: 10/25/04
Posts: 24621
Loc: Texas
I only age game long enough to process it.

Have taken cuts out of still warm deer many times at camp for dinner/lunch etc and I don't notice a difference.
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#6572326 - 12/05/16 09:17 AM Re: Aging venison in Texas [Re: Chef Shawn]
Navasot Online   content
Natty Love

Registered: 09/22/11
Posts: 26581
Loc: Normangee/Navasota TX
You don't really... all your doing with a cooler is getting some blood out of the meat. The facto of actually aging meat is the point you keep the skin dry in a walk in and let the meat age... I have no idea why people want to get the blood out of the meat iv tried it both ways and there is really no difference. Now true aged meat once you get that meat to have a nice thick outer layer is something amazing... I use to leave on hanging for 1-2 weeks
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#6578599 - 12/09/16 02:45 AM Re: Aging venison in Texas [Re: Chef Shawn]
Halfadozen Online   content
THF Trophy Hunter

Registered: 10/29/09
Posts: 8010
Loc: Parker County
There are 2 types of aging meat, usually associated with beef,but other heavily muscled animals as well,such as elk or moose.
Wet age is basically where you have processed to quarters and cryovaced (sealed) the meat and keep it refrigerated for up to a month.
Dry aging is hanging the quarters in a walk in cooler with temps between 35 and 42 degrees for up to 45 days.
For whitetail aging is not really necessary, but I do let my cuts age in the fridge from a frozen state for a few days. Aging is all about bacterial growth, which breaks down muscle fiber to make a more tender cut of meat.
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#6578871 - 12/09/16 08:35 AM Re: Aging venison in Texas [Re: Chef Shawn]
driedmeat Offline
Tracker

Registered: 10/25/10
Posts: 666
Loc: Hondo, TX
IMO... cuts for jerky, sausage and ground don't see much advantage to aging. cuts for steak see a great improvement. aging allows for rigor mortis to run it's course and enzymes to start their tenderizing work.

IMO... icing in a cooler to leach out blood doesn't help much with the quality of the meat. I do, however, try my best to bleed out a deer immediately after it's shot (cut throat). the butchering is much cleaner when skinning out and the carcass won't be bloodying up the cleaning surface when you cut it up. blood tends to carry the "gamey" taste that some folks try to avoid - same principal as bleeding a fish (or cutting out the blood line on a red drum).

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#6578951 - 12/09/16 09:24 AM Re: Aging venison in Texas [Re: Navasot]
redchevy Online   content
THF Celebrity

Registered: 10/25/04
Posts: 24621
Loc: Texas
Originally Posted By: Navasot
You don't really... all your doing with a cooler is getting some blood out of the meat. The facto of actually aging meat is the point you keep the skin dry in a walk in and let the meat age... I have no idea why people want to get the blood out of the meat iv tried it both ways and there is really no difference. Now true aged meat once you get that meat to have a nice thick outer layer is something amazing... I use to leave on hanging for 1-2 weeks


up
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#6579045 - 12/09/16 10:12 AM Re: Aging venison in Texas [Re: Chef Shawn]
MacDaddy21 Online   content
Pro Tracker

Registered: 08/19/11
Posts: 1899
Loc: CO
I've also always wanted to try an electrostimulator since I learned about them in college, and then saw one used on an episode of Bizarre Foods. Pretty sure he went to Tim Love's restaurants in Austin (I think) and Tim took him to the ranch where he gets a lot of wild game. They shot a doe or something and used the electrostimulator to bleed it out instantly. There is some pretty cool science behind it, I learned a little about it in some animal science classes at TAMU. I also didn't realize the electrostimulators were affordable enough for the average hunter but they look to sell for $300 so not all that bad really.

http://store.tenderbuck.com/products/tenderbuck-electrostimulator

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#6582124 - 12/11/16 03:04 PM Re: Aging venison in Texas [Re: Chef Shawn]
Cow_doc.308 Online   content
Pro Tracker

Registered: 02/15/12
Posts: 1705
Loc: Ellis Co.
I always leave mine on ice in a cooler for several days. Mostly with the aim of rigor to occur and relax

We talk about getting the 'blood' out. I'd argue that there probably isn't a lot of blood left in the muscles. I'd be willing to bet that most of the color that comes out of the quarters is myoglobin. Myoglobin is what carries oxygen in muscle. It is water soluble and has a red color. Its related to hemoglobin that is found in blood.

Think of a rare steak that will have some 'blood' on the plate when it rests. Thats myoglobin coming out of the muscle.
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#6585829 - 12/13/16 08:17 PM Re: Aging venison in Texas [Re: MacDaddy21]
samh Offline
Bird Dog

Registered: 09/29/04
Posts: 437
Loc: Gordon Texas
Originally Posted By: MacDaddy21
You can easily convert a fridge for aging meats. Just need a working dedicated fridge, a humidifier, and a temp/humidity controller, along with some racks and hooks to hang meat. I'm going to start working on one in the near future.

I recently converted a refridgerator to hang quarters, please explain the humidifier...all I did was ripped out all the shelves and drawers and built a rack I use stainless wire to hang the quarters, so far 1 buck and 1 sow. Both hung for a week and turned nicely.
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#6630874 - 01/13/17 12:43 PM Re: Aging venison in Texas [Re: MacDaddy21]
Hunter-Steve Offline
Tracker

Registered: 01/17/10
Posts: 857
Loc: Plano. TX
Originally Posted By: MacDaddy21
I've also always wanted to try an electrostimulator since I learned about them in college, and then saw one used on an episode of Bizarre Foods. Pretty sure he went to Tim Love's restaurants in Austin (I think) and Tim took him to the ranch where he gets a lot of wild game. They shot a doe or something and used the electrostimulator to bleed it out instantly. There is some pretty cool science behind it, I learned a little about it in some animal science classes at TAMU. I also didn't realize the electrostimulators were affordable enough for the average hunter but they look to sell for $300 so not all that bad really.

http://store.tenderbuck.com/products/tenderbuck-electrostimulator


I've been reading up on this and it sounds logical. But I just don't think it is practical for the average hunter that only takes a few animals a year. If it was less costly it might be. Maybe they could make a version that would operate off of your car/truck battery that would be cheaper.
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