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Aging deer meat???

Discussion in 'Michigan Whitetail Deer Hunting' started by jjlrrw, Jan 11, 2018.

  1. smith34

    smith34

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    Very true. I have heard story’s from grandparents of letting beef hang in a tree for months and cutting off as needed and just discarding the moldy layer. I was more implying for most guys that will hang in the garage/barn, that will fluctuate from 35 to 45-50 and back over a days time. Fluctuating from 40 to 25 won’t have as much impact. Either way, time for the blood and tissue to break down will really help in the end game.
     
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  2. jiggin is livin

    jiggin is livin

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    Maybe next year I'll let a piece hang out for a while longer and see what happens....
     
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  3. Yesimfishingagain

    Yesimfishingagain

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    Got a ? For the long hangers. I cut my inner loins out day of so they don't dry out. I'll put them in a sealed container but they will spoil or have a smell 12 days I'd say idk. Just thawing and leaving a pack of burger out and forgetting same thing here after a week or more with a cut just meat turning bad! I'm fine a two week hang but 2-5? Just wondering there is always a small amount of blood in the hind quarters that's trapped for me it seems?
     
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  4. Waif

    Waif Premium Member

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    Inner loins need no aging.
    Folks that hang deer from hind legs are trying to drain blood.
    I figure if heart is not beating there will be clotted blood in veins still.
    Not a long hanger here due to lack of controlled environment ,but have let a hind quarter go an extra week in a cool basement.
    More rind/ crust to trim and reduced mass was noticed.
     
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  5. Yesimfishingagain

    Yesimfishingagain

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    I ate the inner loins tonight 2 mins poaching in butter 3mins seared in Veg oil. Awsome. U guys r bringing more to the table than what I ever thought. A beef sure. A deer???? I'll try it........smell???? I can't smell well??
     
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  6. Blaine man

    Blaine man

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    The Venison meat does turn a darker shade after hanging for a few months. Now Pheasant when hung for a couple weeks will turn almost white. Geese it is not worth the trouble but I only keep the breast anyway.
     
  7. william thompson

    william thompson

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    Yes sir. I have processed deer now for well over 30 years and conditions pending I will hang my deer for 7-10 days. People have ate it and said, best deer meat I have ever had. Some didn't know it was venison.
    My father grew up in Sterling MI on a farm. Said his grandfather used to hang deer and process as they used it. My dad said the carcass would have mold on it they would cut it off as they consumed it.

    Funny thing is I have spoke to many butchers and all have said the same thing. Hanging does nothing to the meat.
    Visit any fine steak house.... Capital Grill, Ruth Chris, etc. All market and sell Prime aged beef and there is a big difference.




     
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  8. wildthing

    wildthing

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    Ground meat doesn't need any aging either ... and the inside tenderloins usually make it into the frying pan the same day the deer is killed - and they are always tender as long as you don't overcook them.
     
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  9. Grouse Hunter

    Grouse Hunter

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    Any info on the controller you use?
     
  10. jr28schalm

    jr28schalm

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    Yellow road paint spots?
     
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  11. Trophy Specialist

    Trophy Specialist

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    I have a Johnson Controls temperature thermostat, which turns my freezer into a frig. Some freezers can be tweaked to run at refrigerator temps, but it is not nearly as accurate as a temperature controller. In the beer world, Johnson Controls is highly regarded.
     
  12. beetlebomb

    beetlebomb

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    I sure like that idea north...except for the deer I get in Dec. after dark. Anyway....what do you do to prove the sex of the deer? Duh! It just occurred to me you must keep the head?
     
  13. bald eagle

    bald eagle

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    Michigan State has info on hanging meat and they compare hanging beef to venison and they say that they hang beef to break down the fat content to make it tender and flavor. Venison they say is so lean that theirs not enough fat in it to make much difference, almost like chicken that it doesn't need to be hung. That is what Michigan State claims. I believe all the posters on this thread and next year I'm going to do it!!
     
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  14. Trophy Specialist

    Trophy Specialist

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    I wish I could age my deer better. Almost all my deer are cut up at camp where I have no electricity. As for washing out the inside the the cavity, it does not hurt a thing if done right after the kill.
     
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  15. beetlebomb

    beetlebomb

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    From what I vaguely remember the reason for aging was to let the microcosms that live in the meat basically pre-chew it for you. Well....Google is calling them enzymes. There is a lot there on Google but I really don't see how venison could taste any better anyway. As it is it's better than prime rib so I figure what more do you want?