Wet aged venison...first attempt

[weekender21]

Most of you know I’ve been spoiled by access to Hawaiian Axis venison the past 8 years. Prior to that most of my adult life hunting was west coast; mule deer, elk, etc. I didn’t really know what to expect from my September buck but after 18 days of aging in the refrigerator I’m very impressed!!!

Shot 9/21
Vacuum sealed and refrigerated 9/23
Grilled 10/08

2-year-old (I think) buck so maybe not necessary but it was extremely tender and delicious.

Olive oil, sea salt enjoy!

*question: can I remove from the freezer and refrigerate for 2-3 weeks with the same results?

Sent from my iPhone using Tapatalk

 

[catscratch]

I age after freezing. Not sure I'm doing it right, but I'm doing it.
Those steaks look great!

Sent from my SM-N960U using Tapatalk

 

[DocHolladay]

I put mine in a cooler with ice and let sit for 2 weeks, draining the water every couple of days and adding ice every day or so. We used to use a refrigerator and trash bags until the fridge went out. Clean up(silver skin, roasts, etc), freeze, enjoy when you want it. Has worked perfectly


Sent from my iPhone using Tapatalk

 

[massey]

I freeze first. Then thaw age in fridge.


Sent from my iPhone using Deer Hunter Forum

 

[KSQ2]

We are fortunate to have a cool room. We skin and dry age I think you call it, for just 4 to 5 days. I think we might try a little longer after reading some of your experiences here. The problem late season can be freezing temps outside and with the cool room option, the Mrs doesn't want anything to do with storing quarters in the fridge.

 

[OkieKubota]

I have been wanting to build a walk-in in cooler and I think I am going to go ahead and do it. Small building to hang 2-3 deer with a lot of insulation and a room air conditioner for a cooling unit.

 

[KSQ2]

I have been wanting to build a walk-in in cooler and I think I am going to go ahead and do it. Small building to hang 2-3 deer with a lot of insulation and a room air conditioner for a cooling unit.

We’ve had real good luck with ours. We spent the extra cash and got a coolbot.

 

[Brian]

I've been planning to give wet aging a try this season. I came across a very detailed article about wet aging venison at https://www.tasteofthewoods.com/blog/the-knowledge-behind-aging-meat-1

I haven't tried it, but the "°C Day Grade Measurement System" makes sense.

 

[T-Max]

The last doe we shot was on 1/2/21. We had what I consider to be perfect hanging weather with lows in the upper 20’s and highs in the lower 40’s. We skinned and butchered her on 1/12/21. From what I sampled, this will be the most tender meat I have ever had. We hang with the skin on to help regulate temps in the shadiest spot we have. And of course the quality of the shot and cleanliness of the field dressing are key if you are going to leave them hang.


Sent from my iPhone using Tapatalk