Aging Whitetail Deer Meat for 7 Days (Clean & Cook)
video description
I have learned that the deer fat especially, and the blood to a lesser extent, are what causes the gamey taste. Trimming off all the fat and silver sking and arteries and glands and nodes gets rid of most of that. It was pointed out to me that the steaks you buy in the grocery store have already been aged some before being packaged. So, it's not like you are at the cattle auction in Brenham, Texas that has a restaurant on the front end and you walk in and tell them to cut off the horns and send it in.
And I have learned from personal experience of both good and bad results from deer meat given to me by others that you must refrain from cooking it too much. Especially if cooking steaks, you need to pull it off like you would a medium rare.
Or you can slice medallions and chop some onion and green beans and sautee it all in the skillet. Good luck getting it to the table, you will just stand and eat over the pan.
Date: 2020-11-25
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Comments and reviews: 9
Barry
I don't have access to a walk-in cooler, so I skin my deer, quarter it, put it in heavy contractor grade trash bags and seal it to keep the moisture out. Then pack it in ice in a cooler with the plug open. Refresh the ice as needed to keep it completely covered. I usually age it around 14 days and it makes an awesome difference in the texture and the taste of the meat. I just processed my 58th deer this past season and I'm still learning new techniques but skinning and cooling the meat quickly, keeping it clean and aging make a huge difference. I rinse the carcass and then use a propane torch to get rid of the hair that is clinging to the meat before I age it. Love this video, wish I had access to a large cooler until then I'll keep it packed in ice. Thanks for another great video!
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I don't have access to a walk-in cooler, so I skin my deer, quarter it, put it in heavy contractor grade trash bags and seal it to keep the moisture out. Then pack it in ice in a cooler with the plug open. Refresh the ice as needed to keep it completely covered. I usually age it around 14 days and it makes an awesome difference in the texture and the taste of the meat. I just processed my 58th deer this past season and I'm still learning new techniques but skinning and cooling the meat quickly, keeping it clean and aging make a huge difference. I rinse the carcass and then use a propane torch to get rid of the hair that is clinging to the meat before I age it. Love this video, wish I had access to a large cooler until then I'll keep it packed in ice. Thanks for another great video!
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lar
Maybe I'm cheep and or don't trust anyone handling my venison but myself (that way I know it's my deer, but for 300 (plus or minus) you can buy a good quality meat grinder and do your own hamburger. Plus the grinder will last you the rest of your life.
I have used pork fat/meat to add more fat to the venison burger, but I don't anymore. I keep it %100 organic. But when I fry the burger I will add some cooking oil or butter.
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Maybe I'm cheep and or don't trust anyone handling my venison but myself (that way I know it's my deer, but for 300 (plus or minus) you can buy a good quality meat grinder and do your own hamburger. Plus the grinder will last you the rest of your life.
I have used pork fat/meat to add more fat to the venison burger, but I don't anymore. I keep it %100 organic. But when I fry the burger I will add some cooking oil or butter.
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Jory
I age mine hide on. Doesnt dry out the outer portions of the meat. I know butchers are required to take the hide off first but I butcher my own and live in Ohio so its usually cold enough to just hang it in the barn. Gonna be a bit warm this next week so I just deboned the doe I shot yesterday and put all the meat in ziplocks and then I can let it age in my fridge without drying out.
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I age mine hide on. Doesnt dry out the outer portions of the meat. I know butchers are required to take the hide off first but I butcher my own and live in Ohio so its usually cold enough to just hang it in the barn. Gonna be a bit warm this next week so I just deboned the doe I shot yesterday and put all the meat in ziplocks and then I can let it age in my fridge without drying out.
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David
I was manager of a plantation for several years and our goal was to harvest 300 deer a year. We had a cooler that would hold up to 100 at a time. We would hang it for 14 days although you need to remove the tenderloin at 10 days. We field dressed and left the hide until time of processing. What a difference it makes in the quality of the meat without having the gamey taste.
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I was manager of a plantation for several years and our goal was to harvest 300 deer a year. We had a cooler that would hold up to 100 at a time. We would hang it for 14 days although you need to remove the tenderloin at 10 days. We field dressed and left the hide until time of processing. What a difference it makes in the quality of the meat without having the gamey taste.
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WWFD
I've had bad deer once. and haven't had it since! #1. too gamey. #2. it was pulled out of the fridge and rite to the barbbie. no seasoning and way over cooked. I don't hunt but have had wild game. letting it cured makes all the sense in the world to me. plus don't let anyone grill for you that is plastered. Oh! Take a hose to your caucus to wash hairs off before aging!
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I've had bad deer once. and haven't had it since! #1. too gamey. #2. it was pulled out of the fridge and rite to the barbbie. no seasoning and way over cooked. I don't hunt but have had wild game. letting it cured makes all the sense in the world to me. plus don't let anyone grill for you that is plastered. Oh! Take a hose to your caucus to wash hairs off before aging!
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Wonker
Tip to get the silver skin off. Start the cut flip it over so silver is down on cutting board. Then hold on to silver skin with your fingers and put fillet knife between skin and meat. Then press fillet knife against the cutting board and start cutting away from you. Works pretty good once you get the hang of it.
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Tip to get the silver skin off. Start the cut flip it over so silver is down on cutting board. Then hold on to silver skin with your fingers and put fillet knife between skin and meat. Then press fillet knife against the cutting board and start cutting away from you. Works pretty good once you get the hang of it.
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Mohamed
Can you get a way with putting the deer in a fridge for a week or two? as in a normal fridge, if the deer can fit (urban hunter here, I have a tiny condo, and stuff dears into my small BMW backseat)
Secondly, How do you feel about skinning it a week later, this way it does not dry as much?
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Can you get a way with putting the deer in a fridge for a week or two? as in a normal fridge, if the deer can fit (urban hunter here, I have a tiny condo, and stuff dears into my small BMW backseat)
Secondly, How do you feel about skinning it a week later, this way it does not dry as much?
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randy
I always leave my deer hang for weeks! But I also live in upper michigan where it gets to -20s sometimes but it's always freezing during deer season so we can leave them hang on the buck pole! Some things about Michigan I love but man is it get cold here and tons of snow!
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I always leave my deer hang for weeks! But I also live in upper michigan where it gets to -20s sometimes but it's always freezing during deer season so we can leave them hang on the buck pole! Some things about Michigan I love but man is it get cold here and tons of snow!
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MAC
I live in Texas and do not have a fancy walk in freezer. I always skin and quarter my deer, then put them in a cooler and cover with ice. I drain the water out daily and add more ice for 7 days. Im not saying its better but seems to work fine. The meat is always awesome!
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I live in Texas and do not have a fancy walk in freezer. I always skin and quarter my deer, then put them in a cooler and cover with ice. I drain the water out daily and add more ice for 7 days. Im not saying its better but seems to work fine. The meat is always awesome!
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