Aging deer meat and other big game

[lockmaster]

I am really surprised at how little I see here on the subject of aging meat. It really does wonders for the taste and tenderness of the meat, and I have killed OLD (oldest 7.5) deer that were as tender as young ones because of aging. I learned to do it over 50 years ago, and practice it all the time if I can.

Two weeks is NOT out of the question as long as the temp is not OVER 40 or under 33-34. Sometimes I will freeze WHOLE hind quarters that have been aged, and save the trimming for when it is thawed and cut up. The dried outer layers help to prevent freezer burn. Years ago I had a "deli cooler" that I maintained at 37 degrees with room for 3 quartered deer with plenty of circulation. I got it free just for hauling it away (it was VERY heavy)...and used it it for about 10 years in my garage.

Quality beef is aged about two weeks at the BETTER processing facilities. Temperature, cleanliness and air circulation have to be well maintained but the end result is MARVELOUS in making your big game meat exceptional in tenderness and taste without the strong "wild game" taste!

[DocHolladay]

2 weeks for me, no less unless I get hungry.

[ghost]

Only age bucks and then for one week.

Ghost

[nkybuck]

Usually a week for me depends on how many we have in the walk in and when we cut them.

[royden]

around a week for me and week + for an elk assuming the weather cooperates.

I have contemplated building a cooler, but instead of walk-in it would be on a trailer and double as meat wagon during hog hunts or antelope, elk hunts elsewhere.

nkybuck, did you build your cooler or buy it? If built how did you go about it? Does your meat get the dry "rind" on it that unskinned critters get when hanging outside?

I have heard claims that hanging does no good; but I have to disagree. The day we started butchering my elk this year he really loosened up. I had one hindquarter that was still whole ... up till that day it didn't flex very well; but the day we butchered that leg it was free moving and not stiff like rigor mortis leaves 'em.

How about skin on versus off? Any opinions out there?

rc

[madoktor1]

A week after they come out of the freezer and I get ready to cook them. I have a friend who is a processor and he says it really doesn't matter whether you age it before you freeze it or after but it is important that you do.