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Check this out. Particularly the paragraph about aging big game meat.

These are the people we expect to get good information from.

http://dnr.state.co.us/newsapp/press.asp?PressId=9082

Last edited by saddlesore; 07/29/14.

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Interesting. I guess I should stop aging game on top of my car.


"Remember�aging does not improve the flavor or serve to tenderize game meat. Beef can be aged to become more tender and flavorful because the fat on a domestic cow protects the meat from rotting at 38 degrees. Deer and elk are 90-95 percent lean, and the leaner the meat the faster it deteriorates.

When taking the animal home, keep it cold and out of sight. Do not strap an animal to the top of your car. "



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I like to leave mine on a fence post in the sun.... wink


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No surprise that they don't know what they are talking about. I once took a hunter safety class with my son and the guy said NEVER allow water to touch game meat or it will ruin it. Probably is the reason I see deer coming in down at the local processor that looks like jerky.
I always ask that they hang a deer for 3 weeks before cutting it up. Best venison you will ever eat, in fact I'm putting some on the BBQ right now.
Time to pull a cork on a good Cabernet!!


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I've read a number of articles about aging game meat that say that cervids have different enzymes than bovines. As a result, aging doesn't affect tenderness like it does in beef. I don't know which is right and offering my opinion wouldn't change anyone's mind anyway.


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I think we need DIYguy to do another study.



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Originally Posted by eh76
I like to leave mine on a fence post in the sun.... wink


With the hide on with lots of dirt added to protect the insides of course.

Bob


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Years ago, when I was in high school, Dad and I were hunting with a friend and his son who was packing an M1 carbine. We jumped a deer and I fired the 1st shot,lung shooting it. However, the other kid emptied his mag into it, literally hitting it with all 16 shots. It was a gory mess and Dad politely invited him to tag it since he 'put it on the ground'. They took it back to camp and hung it up with the hide on and covered it with an army poncho. It hung there for 3 days in the heat, often with the sun on it. When we packed up to go home, 1000 flies came out from under the poncho. Dad politely declined to share the meat.

They later commented that the meat really didn't taste all that good. Ya think?


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One of my hunting buddies was raised in PA. He claimed that when his dad shot a deer he hung it with the hide on until the first thaw of spring. Said when he first moved out west and started hunting with us he couldn't believe how much better our venison tasted. I can't imagine why.


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Originally Posted by Blacktailer
One of my hunting buddies was raised in PA. He claimed that when his dad shot a deer he hung it with the hide on until the first thaw of spring. Said when he first moved out west and started hunting with us he couldn't believe how much better our venison tasted. I can't imagine why.


Got to remember that PA deer season starts the 1st of December, not early Oct.

It is common practice to let the deer hang outside with the hide on for a week or too, but certainly not until spring thaw UGHHH!!!!


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Originally Posted by Bobcape
Originally Posted by eh76
I like to leave mine on a fence post in the sun.... wink


With the hide on with lots of dirt added to protect the insides of course.

Bob


But you have to chase them hard first...


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Spraying your meat with citric acid when you hang it goes a long way in improving the quality of the processed product.



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Originally Posted by eh76
I like to leave mine on a fence post in the sun.... wink


You kill/eat magpies? smile


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Originally Posted by Rock Chuck
I've read a number of articles about aging game meat that say that cervids have different enzymes than bovines. As a result, aging doesn't affect tenderness like it does in beef. I don't know which is right and offering my opinion wouldn't change anyone's mind anyway.


I don't know if aging wild game affects the meat "like beef" or not. Who cares? Aging wild game improves eating quality without a doubt - and that's from experience. Aging isn't the be-all.-end all however.. Several other factors can come into play. Some of the best meat i've ever had was some caribou killed at about 20 degrees, gutted only, not skinned, quickly frozen and week or so and later skinned and butchered.

There are multiple factors involved here, and I don't fully understand them. I just do the best I can under the circumstances. I will say the most tender and delicious caribou (or any meat) I've ever had was from a 'bou I killed out on the Alaska Peninsula. 6 weeks of pork chops was getting to me, so I whacked this bull hanging around camp with the F&G rifle, sent most of it to other camps and the supply pilot, but kept a hind, slicing off meals as time progressed. (Also discolored or maggoty meat). No refrigeration, just ambient upper 40's temp, in the shade under the salmon counting tower. We ate off that hind for a couple weeks. One could cut the steaks with a fork, literally.

Our farts would gag a maggot, literally.... smile Middle of the night, one of us would rip his sleeping bag open and race outside to fart. Damn, that was good meat, with bad end results... smile


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I read somewhere, can't remember where, that meat ages while in the deep freeze. Albeit more slowly, but ages none the less.

I enjoy venison fresh, so I don't want to risk it spoiling by trying to improve it through aging.


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Part of the aging process is losing moisture. It does that when frozen, too, but we try to prevent it. Losing too much, in addition to oxidation, is what we call freezer burn which ruins the meat.


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Originally Posted by AndySpencer
I read somewhere, can't remember where, that meat ages while in the deep freeze. Albeit more slowly, but ages none the less.

I enjoy venison fresh, so I don't want to risk it spoiling by trying to improve it through aging.


I just ate the last piece of meat from a tough old bull I killed in 2009. 5 years frozen. No freezer burn, just well wrapped in freezer paper. That bull was just as tough as the day I put it in the freezer.

So in my experience that theory is BS.


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That sounds like a bull I shot about the same year, more or less. No amount of hanging would tenderize that thing. He was a hamburger special.


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