As the title states I’m curious how long y’all have left deer in a walk in cooler to age before processing. I’ve got a few deer I’ve been stockpiling here at the ranch and I’m fixing to start grinding and cutting them up but was curious how long is too long to leave them hanging. I have left the skin on. I’ve taken skin off before but outside layer of meat really dries out and gets wasted. Thanks for y’all’s input.
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How long can a deer be left in a walk in cooler to age
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We skin ours right away, quarter up and put them in grey restaurant tubs with covers for 5 days in the fridge. Cut them up and grind everything but the loins. With the 5 grandkids killing deer along with adults we do it this way for several deer in the fall. We have never had an issue with taste or the outside of the deer meat drying out.Last edited by Jon Stewart; 11-20-2022, 11:20 AM.
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