Post by: IslandStorm62 on September 30, 2019, 02:38:01 PM
Is there any meat processing buisness that would store our Deer / Elk (quarters) to allow them to cool and dry for a few days. I live in Lacey, WA and unfotunately, I do not have my personal walk-in cooler / refrigerator.
The best I am able to do is empty my "garage" refrigerator and stand my "Deer Quarters" up and allow them to dry / cool for a few days to a week. Haven't shot an Elk yet, but when I do, I could use a place to hang the quarters. My guess is that the temperature in the garage fluctuates from 50 - 70 during the fall months, so that obviously will not work.
Back in 1983 when I first started hunting I was stationed on Fort Bragg, NC. In the past, there was a Rod and Gun Club and they had a large walk-in cooler that hunters could use to hang and cool their game, for a small fee. It was actually very resonable, if I remeber correctly they only allowed three days, in order to ensure other hunters would have an opportunity to use the space.
Does anyone know of a place that offers this service. By the way, I enjoy butchering and grinding my own game.
Post by: BeerBugler on September 30, 2019, 04:36:22 PM
Post by: carvermoe on September 30, 2019, 04:40:38 PM
Post by: Platensek-po on September 30, 2019, 04:43:09 PM
My house:chuckle: beat me to it
Post by: IslandStorm62 on September 30, 2019, 05:39:23 PM
Gut your garage refrigerator and install some poles and or hangers. Buy a cheap battery operated fan and digital thermometer. This will store an elk no problem, just set the fridge to the highest setting (lowest temp) well before putting the meat in then adjust as needed (about 36 degrees). Some guys add a humidifier and humidity sensor also. Hangers for quarters, wire racks for boned meat, cool temps and circulating air, a little tight but it works.
Thanks, but even gutted, I dont think my fridge could hold more than than one front and one rear Elk quarter.
Post by: dutchmanaz on October 01, 2019, 11:04:22 AM
Will need a good freezer to freeze it as quick as you can though, or you may have some blood leakage from the packages.
Post by: ctwiggs1 on October 01, 2019, 11:43:34 AM
Post by: Skyvalhunter on October 01, 2019, 11:49:55 AM
Post by: Curly on October 01, 2019, 12:37:37 PM
Post by: IslandStorm62 on October 04, 2019, 02:26:25 PM
Post by: IslandStorm62 on October 04, 2019, 02:35:03 PM
Sounds like you guys aren't necessarily aging your venison as much as you are cooling it. I hang venison to ripen and age for as much as ten days at ambient temperature. No refrigeration or cooling required. The result breaks down the fats and tougher connecting tissues and makes for a stronger flavor, less game like more beef like.
Thanks Macs B, I am sure this works, if the temperature remains constant. Fluctuations must be an issue.
What do you consider ambient temps? 50's?
Post by: The Weazle on October 04, 2019, 09:09:40 PM
Post by: X-Force on October 04, 2019, 09:42:36 PM
I’ve shot a lot of elk and deer, and I never age either of them. As soon as they are hung, or the next day, I start cutting. I trim well and use that for dog food, and I make my steak, roast, grind piles. I then grind what gets ground in 1 and 5 pound bags for ground or sausage respectively, and vacuum seal all steaks and roasts and into the freezer. I’ve had people who swore they’d never eat game again try mine and beg for more.
For ground meat aging is a waste of time and trimmings. However, age roasts and steak cuts before cutting and wrapping and you’ll have a marked difference in texture of cuts. After aging a deer a couple years ago I won’t go back. :twocents:
Post by: jagermiester on October 09, 2019, 09:54:22 AM
Post by: scrapperdude on October 16, 2019, 04:15:44 PM
Post by: PolarBear on October 16, 2019, 06:57:00 PM
I don't see much benefit if any to hanging wild game, quarter it up and start processing away, use extra fridge in garage till you get it done :IBCOOL::yeah:
I hang it in my barn overnight with a fan on it to cool down then bright and early the next morning it gets broken down and put in my beer fridge while I cut it all up. No need to hang to age, deer and elk are not beef. Now, all my beef steers hand for 14-20 days. :chuckle:
Post by: hal on October 24, 2019, 09:16:10 AM
Post by: boneaddict on October 24, 2019, 10:00:55 AM
Post by: Gobble on October 24, 2019, 11:47:34 AM
Mine ages from the rockpile to the game bag to the backpack to the truck to home, then processed immediately. :chuckle:
Mine too, I bone my out and put on ice within a hour or two of the kill
Post by: jagermiester on October 24, 2019, 01:41:40 PM
Post by: Wetwoodshunter on October 24, 2019, 03:51:50 PM
I thought about building a walk in and realized I would be throwing away my money.
Post by: Buckjunkie on October 24, 2019, 04:42:32 PM
The problem is finding a spot to keep them while they turn colors. I just bought a 41 CU’ commercial refrigerator off Craigslist to solve that issue. I like keeping the quarters at 38 degrees until they turn dark red. Cool and dry!
Post by: Naches Sportsman on October 24, 2019, 05:16:28 PM
Post by: PolarBear on October 24, 2019, 07:02:22 PM
1. Cutting the throat of a dead animal will help it bleed out. (Once the pump is shut off, so is the pressure) 🤣
2. Aging deer and elk makes it more tender. ( You actually lose more meat by having to trim it off)
Post by: Axle on October 24, 2019, 07:44:15 PM
Post by: Deerklr on October 26, 2019, 03:59:27 PM
1. Aging a deer/elk and then taking to a butcher. You will lose meat in the processing. They cut the animals up in the order received. We used to get to an animal that the hunter brought in after they "aged" is for a few days. It then hung in the business cooler for a few more. By the time we got to it, the meat was like jerky and had white "fuzz" growing on it. If you are not cutting it up, bring it to the butcher as soon as you can. (By the way...you will not get just your meat back...only time that happens, is if it is well after the season). You should get your steaks and roasts back, but the grind products will be a mix of other customers.
2. Don't take it to a butcher, learn to do it yourself. Not everyone is careful in the handling of the meat...drag it the entire way to the rig, hair all over it, gut shot and not cleaned properly...list goes on.
3. Bring your trim/grind to the butcher for pepperoni, burger etc...a couple months after the season. Call the butcher to see what the minimum is for their products they make. This way you get your own meat back!
4. Grinders...buy a 1 1/2 to 1 3/4 horse grinders. Cabelas has a lifetime warranty, and the grinders are quiet compared to a LEM.
If you are in the Kitsap County area, message me and I will try and assist you. Life is better processing an animal without having to pay an ass ton to the butcher. As for deer and elk roasts/stew...add a few tablespoons of vinegar when cooking, it will make it fall apart.
Post by: Axle on October 26, 2019, 05:41:13 PM
Post by: Bucks2Ducks on October 26, 2019, 06:12:15 PM
Post by: jrebel on October 26, 2019, 06:27:08 PM
Vinegar huh, never tried it. But I have been struggling on trying to find a way to make my deer and elk roasts more tender. I'll give it a shot, Thanks!
Cut it up and can it.......seriously!!!!! it is like pot roast in a jar and is moist, tender and just plain delicious. :tup: :tup:
Post by: Deerklr on October 27, 2019, 10:48:32 AM
Vinegar huh, never tried it. But I have been struggling on trying to find a way to make my deer and elk roasts more tender. I'll give it a shot, Thanks!
-Thaw the roast to room temp
-Salt/Pepper/Minced Garlic to taste
-Brown all sides in either oil or bacon grease
-Place roast in crock pot, with two cups of beef broth and my wife says a two tablespoons of vinegar (I always add 1/4 cup). Apple vinegar is ok to use too.
-Cook on high for two hours and low for six hours or UNTIL it is fork tender.
This works overtime for Moose, deer (Blacktail, Whitetail, Muley), elk etc...