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Post by Buckslayer on Oct 9, 2007 20:53:51 GMT -4
the aging of their deer outdoors with the hide on,
this is acceptable but be careful of insects, animals, dirt, sticks, leaves, temperature and handling).
It is time to begin the aging of your venison carcass. At 40 degrees F. we find that the meat tastes the best after 5-7 days of aging. This aging time will vary on the size of the deer, temperature and individual preferences. We hang our deer in a walk in cooler with a concrete floor. After several days the enzymes break down the venison muscle tissues and you end up with tender meat. After proper aging the venison is ready for butchering.
We like to break ours down to the Rounds, Tenderloins, Loins, Ribs, Stew Meat and Ground Meat for Sausage and Burger
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