Originally posted by Smart
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Processing your own meat
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Originally posted by WamBow View PostIf going to grind I don't worry about wet or dry, but always take special care of the BS and tenders to not get wet.
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The problem for me to dry age is keeping the temps of the meat below 40 degrees, actually I prefer between 32 and 34 degrees to dramatically slow the growth of bacteria.
Therefore, I throw ice in a cooler, put my meat on top and top off with more ice. I prop the non drain side up about 4-6" and open the drain to drain the water/ liquid. I keep adding ice as needed to keep the temperature of the meat cold for about 5-10 days.
If I had a way to keep it between 32-34 degrees without ice and in fabric meat bags, I would go that route.
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I don’t want the meat soaking in water. It does not get waterlogged with ice touching it as long as it is not soaking. I made a wooden rack that sits in the bottom of my cooler to keep the meat off the bottom. Leave the drain open and add ice as needed. I have done it from 2 days to 2 weeks, it depends on what I have going on
I do not think putting it in a bag is a good idea. The point is to “age” the meat. Hanging it in a cooler is the best way, keeping on ice is second best. But if u put it in a bag you are cutting off all the air, and therefore not aging it at all. At least that is my theory...
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Originally posted by Balcones_Walker View PostNever, I process everything immediately. It's rare to take 2 hours from shot to deep freeze. If I'm going to age a cut of meat I do it in the (redneck) curing chamber later.
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Originally posted by mastercraftka View PostI never soak them in water! Only dry age them anywhere from 5 to 14 days.
either in the walk in or in my fridge.
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Processing your own meat
Originally posted by critter69 View PostExactly, I don’t understand people treating venison differently then any other meat. We never soak or get beef, pork, goat wet, nor do any processors, why do venison, bad. I’ve said it many times, but wet meat is just about as close to tofu as your going to make a piece of meat, I just don’t get it. But hey I ain’t eating it so what ever floats your boat.
You know your beef is aged before you buy it right? Unless your processing your own beef, you are eating aged beef. Some pork is aged for a few days but they are killed young so it’s not as imperative and most is not because of it. Same with lamb. I don’t eat a stinking goat so I’ve never handled one...
“All fresh beef is aged for at least few days and up to several weeks to allow enzymes naturally present in the meat to break down the muscle tissue, resulting in improved texture and flavor.”
Icing venison to age while not allowing the water to stay in the coolers is just that. What good enough for beef is good enough for my venison. When mine is done it had a beautiful medium red versus the deep dark red off the bone. Never sits a minute in water.Last edited by Smart; 01-25-2019, 08:19 AM.
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We venison in ice chest now that we shot last Sat and Sunday, husband and I both work so to be able to process it within 2 days is next to impossible, we have always iced it and drained it everyday and added more ice as needed and never had an issue with it. Has worked very well for us, never does the meat sit in water.
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Originally posted by critter69 View PostExactly, I don’t understand people treating venison differently then any other meat. We never soak or get beef, pork, goat wet, nor do any processors, why do venison, bad. I’ve said it many times, but wet meat is just about as close to tofu as your going to make a piece of meat, I just don’t get it. But hey I ain’t eating it so what ever floats your boat.
That’s true, but they actually bleed them out. They use a hammer to knock them out then the slit their throat. Then they let them hang in a walk in cooler. We as hunters don’t have the ability to knock them out first in most cases.
I don’t think anyway is the wrong way. Do what works best for you. I’ll never bag my meat and will never believe a little bit of water on the deer meat will hurt it.
Sent from my iPhone using Tapatalk Pro
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Originally posted by Smart View PostYou know your beef is aged before you buy it right? Unless your processing your own beef, you are eating aged beef. Some pork is aged for a few days but they are killed young so it’s not as imperative and most is not because of it. Same with lamb. I don’t eat a stinking goat so I’ve never handled one...
“All fresh beef is aged for at least few days and up to several weeks to allow enzymes naturally present in the meat to break down the muscle tissue, resulting in improved texture and flavor.”
Icing venison to age while not allowing the water to stay in the coolers is just that. What good enough for beef is good enough for my venison. When mine is done it had a beautiful medium red versus the deep dark red off the bone. Never sits a minute in water.
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Processing your own meat
Originally posted by critter69 View PostBeef has a lot more fat and benefits aging. We have processed our own beef, pork, and goat. Beef we aged all the rest we did not.( dad used to supply the local butcher shop) Even while aging the beef we never soaked it in water. Hosed off if nessassry and hung in cooler with Circulating fans to keep dry.
Well aware about the benefits but there is some benefit to venison as well..
.. thanks... that’s why we don’t soak it in water. I specifically mentioned that in the last sentence. [emoji1303]. It merely sits on top to keep it cool in the cooler. The results are much more desirable to me specifically.Last edited by Smart; 01-25-2019, 10:46 AM.
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Originally posted by Smart View PostWell aware about the benefits but there is some benefit to venison as well..
.. thanks... that’s why we don’t soak it in water. I specifically mentioned that in the last sentence. [emoji1303]. It merely sits on top to keep it cool in the cooler. The results are much more desirable to me specifically.
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