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Author Topic: Aged meat  (Read 2647 times)

Offline Brushcrawler

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Aged meat
« on: October 04, 2018, 03:27:14 PM »
I have never aged my game meat in Washington due to living on the wet side of the state. Well, a small fridge in the garage + a caribou rear quarter (boned) + 26 days at 37 degrees and my wife might actually encourage my next trip. A little loss on the outside due to the ‘rind’ trimmed away, but those were the best steaks ever. Worth a try if you never have.
There is not enough wilderness left in the world, or in the hearts of men.

Offline pianoman9701

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Re: Aged meat
« Reply #1 on: October 05, 2018, 07:08:56 AM »
I've always wanted to age my venison and elk meat. I don't have the fridge for it and the butchers all have to much game to do it. If you'd like a second opinion on the flavor, I'd be willing to help you with that!
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Offline birddogdad

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Re: Aged meat
« Reply #2 on: October 05, 2018, 07:22:48 AM »
I've always wanted to age my venison and elk meat. I don't have the fridge for it and the butchers all have to much game to do it. If you'd like a second opinion on the flavor, I'd be willing to help you with that!

old fridge in garage can work , also have used tarps and cooler with dry ice if while aging the weather gets too warm for a good aging process.... agree, there is no comparison in flavor... and tenderness
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Offline pianoman9701

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Re: Aged meat
« Reply #3 on: October 05, 2018, 07:40:31 AM »
I've always wanted to age my venison and elk meat. I don't have the fridge for it and the butchers all have too much game to do it. If you'd like a second opinion on the flavor, I'd be willing to help you with that!

old fridge in garage can work , also have used tarps and cooler with dry ice if while aging the weather gets too warm for a good aging process.... agree, there is no comparison in flavor... and tenderness

My garage is an overflowing and unsuccessful Etsy storage area for the wife.
"Restricting the rights of law-abiding citizens based on the actions of criminals and madmen will have no positive effect on the future acts of criminals and madmen. It will only serve to reduce individual rights and the very security of our republic." - Pianoman https://linktr.ee/johnlwallace https://valoaneducator.tv/johnwallace-2014743

Offline wapiti hunter2

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Re: Aged meat
« Reply #4 on: October 05, 2018, 08:26:16 AM »
I live in Yelm, west side. Depends on the weather. I don't have a fridge. In the late fall though, evening temps are low enough. I hang it on the north (shady) side of my shed for at least a week. I watch it every day but have not lost anything yet. Had to cut it up at the 5 day mark once.

Offline Whitpirate

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Re: Aged meat
« Reply #5 on: October 05, 2018, 08:59:52 AM »
Wet aging works for me.  Rinella even jumped on the bandwagon about it recently.  Use a good vacuum seal and I've aged elk and deer for 35 days plus.  It makes a difference on tenderness but you won't get that dry age umami..... I'd like to try this on an older bull to see if I can discern a difference.

Offline Buckmark

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Re: Aged meat
« Reply #6 on: October 05, 2018, 09:19:18 AM »
Wet aging works for me.  Rinella even jumped on the bandwagon about it recently.  Use a good vacuum seal and I've aged elk and deer for 35 days plus.  It makes a difference on tenderness but you won't get that dry age umami..... I'd like to try this on an older bull to see if I can discern a difference.
Humm, and if you only knew people who kill big old bulls...  :chuckle:
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Offline CoryTDF

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Re: Aged meat
« Reply #7 on: October 05, 2018, 12:41:15 PM »
Built a 10X10 walk in a few years back. Best decision I ever made. I usually hang my deer for 7-10 days minimum before i touch them. I always get compliments on how good the deer and elk taste.
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Offline Magnum_Willys

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Re: Aged meat
« Reply #8 on: October 05, 2018, 12:58:31 PM »
Built a 10X10 walk in a few years back. Best decision I ever made. I usually hang my deer for 7-10 days minimum before i touch them. I always get compliments on how good the deer and elk taste.

Whats your cooling mechanism ?

Offline Whitpirate

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Re: Aged meat
« Reply #9 on: October 05, 2018, 01:09:18 PM »
Wet aging works for me.  Rinella even jumped on the bandwagon about it recently.  Use a good vacuum seal and I've aged elk and deer for 35 days plus.  It makes a difference on tenderness but you won't get that dry age umami..... I'd like to try this on an older bull to see if I can discern a difference.
Humm, and if you only knew people who kill big old bulls...  :chuckle:

Lol.  test is already in progress.

Offline CoryTDF

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Re: Aged meat
« Reply #10 on: October 07, 2018, 07:44:46 PM »
Built a 10X10 walk in a few years back. Best decision I ever made. I usually hang my deer for 7-10 days minimum before i touch them. I always get compliments on how good the deer and elk taste.

Whats your cooling mechanism ?

An A/C unit and a CoolBot
CoryTDF

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Offline skidynastar33

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Re: Aged meat
« Reply #11 on: October 07, 2018, 08:46:02 PM »
@brushcrawler

Did you have the meat sitting on racks or hanging. Doesn't points of contact with anything cause bacteria? Trying to figure this out so I can do this this year!

Offline Brushcrawler

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Re: Aged meat
« Reply #12 on: October 07, 2018, 09:16:33 PM »
We put the meat on baking racks and sitting on cookie sheets to catch the drips. There was a pretty good skin on them after a few days. Also did not open the fridge to check except two or three times. Really hope I am lucky enough to try this on deer quarters in the next few weeks!
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