Pretty sure taste is 90% or more the diet of the deer when it was alive. That's why Perdue feeds chickens cookie crumbs and marigold petals
Aging venison in cooler?
- Thread starter HogCommander
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jtb81100
Ultimate Member
If it isn't hanging it isnt true aging IMO. Need to let gravity do its work in the tenderizing process. If you don't believe me, next time you get a deer when it's going to be cold for a while hang half of it and do the other half sitting in the fridge. Same deer, same meat, but the side that was hanging is going to taste better.
Yellowhand
Active Member
It's best hung and dry aged in 35-40 degree temps. If you have a tent and these cool temperatures we're expecting you could have some aged venison in short order.
wilcam47
Ultimate Member
I dont know about percentage but what the deer has been eating plays a lot in how the meat tastes, to add with this if the deer is hung up soon after gutting and bleeding, this helps cut the "gamey" taste tremendously IMO. Its still going to taste like venison but not an off flavor as if it wasnt processed correctly.
- Jul 29, 2014
- 50,068
When 'cooler' dry aging, the trick is to keep rotating the meat. Not to say it's the best method but, for some, it's the only method they have at hand. Some thing we do with fresh tuna filets, when we get home we wrap the tuna quarters up in a couple layers o paper towels. It draws the excess blood out of the meat. After a night in the fridge like that, we steak them up and vacuum pack them. Always wanted to try that with venison. Kinda like those kotexes they put under your meat and chicken at the grocery store.
- Jul 29, 2014
- 50,068
I think it is what the animal has been eating lately. Just like 'finishing off' a pig with a steady addition of peanuts in their diet just before butchering. It's supposed to make the meat sweeter. And who don't like sweet meat?
kstone803
Official Meat Getter
I've aged quartered deer and pigs in a cooler. I prefer to hang but cooler works fine, just keep the drIn plug open and ice on the bottom
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