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Post by WranglerBowman on Mar 3, 2011 8:34:20 GMT -5
I know a little bit about aging deer meat and have been aging meat for a few years, now that I have a garage and an extra fridge but I was wondering what's the longest time that people have aged meat? How long can you age meat before it's unsafe to eat? I've looked all over the internet and nothing gives a max time frame for aging it just gives recommended time that you should age. I generally age deer meat for 1 to 2 weeks when the temperature permits, but was curious how long you can go.
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Post by THE DEER HUNTER on Mar 3, 2011 9:03:14 GMT -5
2 weeks is usually my max. I normally aim for around 10 days. I think the meat is so much better when aged.
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Post by osprey on Mar 3, 2011 9:17:58 GMT -5
I never age deer meat, cut it up as soon as possible. Aging is simply a decaying process, not too hot on that idea. And the fresh meat is always tender and very good, so what's the point? I have read though that for proper aging you need strict and steady temperature controls.
I love the old stories about birds and ducks, that you should hang them by the neck until the body falls off, then prepare them. Sounds sickening.
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Post by THE DEER HUNTER on Mar 3, 2011 10:13:15 GMT -5
As osprey said, aging is a decaying process, so if aged too long there wouldn't be anything left.
Sorry not the answer to your question, but I don't really know where you would find it...I'm sure someone has waited too long before, but maybe not posted about it on the internet.
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Post by BIG FOX on Mar 3, 2011 12:11:30 GMT -5
If the temps outside are cold I will let a deer hang for a few days to a week. Usually cause I am lazy and don't want to cut it up that nihgt. If the weather is hot then the sooner the better. I have not found that deer hanging for longer periods of time are any better eating then ones that have not hung. most of that determination comes from the handling in the feild in my eyes. Once packaged and frozen it all tastes the same to my house. I did eat deer meat that was in the freezer from my Wyoming hunt in 2009 that was still fine and good. I know people that would not eat it after only a year in the freeze but if packaged properly it seems to last much longer. hope that helps...
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Post by WranglerBowman on Mar 4, 2011 10:13:03 GMT -5
I'm pretty upset at myself for not getting around to cutting up a deer quicker, just been super busy...I've had 4 quarters and some neck meat in the fridge since the last week of bow season and I finally have time now to cut it up and I'm not sure if it's worth the risk to eat it. I don't want it to just go to waste...anyone want about 30 lbs of dog food? otherwise the critters are gonna have some good eatin!
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Post by THE DEER HUNTER on Mar 4, 2011 12:37:17 GMT -5
Not really sure what to tell you there......Sometimes, depending on the location / temp of your refrigerator, it could have actually been frozen?
I would look at / smell & make your best decision from there.
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Post by davep on Mar 5, 2011 18:23:36 GMT -5
I usually skin and quarter before it cools off.
Once chilled, I'll cut and wrap over the next couple evenings.
Have had OLD bucks that were as tender as can be using this method.
I believe it's handling after the shot that matters most,although poorly hit deer/ deer that get pushed, etc may be affected by adrenaline.
Was taught (LOL, actually took a course) that you should let a deer hang until rigor mortis relaxes the muscles before fooling with it, ie- muscles have to still be attached to bone for it to properly relax, but I see,feel,taste NO difference.
Most folks still hang beef 2-3 weeks.
I usually cut and wrap hogs same as deer.
Have seen someone hang their deer in an old, glass Coke cooler- took shelves out, and hooks from the top down.
Pretty slick!
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Post by tinmanhunting on Mar 6, 2011 21:06:09 GMT -5
No expert here but I hunt with my Father in law and he has been at it since the 60's. They usually will hang a deer for at least a few days to longest of a week and a half if the temp. is cool enough. I would not eat any meat that has not been frozen after 5 to 7 days  . Fresh meat like this does not have any preservatives added to help not spoil. I would not eat or feed my animals any meat that has been only ref. for over a month unless you are punishing them, lol. Good luck and let us know the outcome if nothing goes wrong and maybe you prove all wrong.  |
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Post by fisherboys08 on Mar 7, 2011 17:52:51 GMT -5
at fancy resteraunts they serve steak that says it has been aged 21 days, i myself have ate deer meat the same day i killed the deer and thought it was the best i have ever had lol, to each his own i guess but i wont hang my deer over 2 days and leave in fridge for 2 more days before processed and frozen
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Post by fisherboys08 on Mar 7, 2011 17:57:33 GMT -5
the purpose for ageing meat is , when something first dies rigamortise sets in making it stiff and all the muscles stiffin up , well after it starts to age the muscles release and in theory makes the meat less tough and more tender
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Post by busco on Mar 7, 2011 20:04:29 GMT -5
Ive usually always tried to age mine but gotta watch temps... and keep it wrapped. not worth spoiling or getting sick over
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Post by WranglerBowman on Mar 10, 2011 9:17:45 GMT -5
Took care of the meat last weekend, and like one of my idols has said before "buzzards gotta eat, same as worms". The meat was definetly south of cheese. Very disappointed in wasting the meat!
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Post by 05wrangler on Aug 7, 2011 19:47:47 GMT -5
I let my deer hang in a walk in cooler any where from 7-14 days with the hide on. 14 days is my max and that only happens when I'm pressed for time. Average is a week. I don't really notice much difference in flavor but I feel the meat is more tender.
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. Fresh meat like this does not have any preservatives added to help not spoil. I would not eat or feed my animals any meat that has been only ref. for over a month unless you are punishing them, lol. Good luck and let us know the outcome if nothing goes wrong and maybe you prove all wrong. 
