ok thanks i had the similar plan but was doing research and ran across people chilling there meat or having it stored at a meat locker.If you mean like aging the meat, I don't, although I've known guys that chill some cuts in the fridge open air for a few days. Fresh deer meat tastes just fine to me; never had the need to try aging it (plus I don't know what I'm doing). When I get home from the field, I finish butchering and set aside which cuts will go straight into vacuum sealed bags for the freezer (e.g. straps, loin, roasts) versus the other parts that'll go to the butcher for ground and sausage, which get kept on ice until I get to the butcher.
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True... I had this discussion with our go-to sushi chef and he said the exact thing. In fact, he said some of the finest sushi spots in Japan put certain fish in a medical grade freezer with temps way below conventional freezers, to get a better quality of fish when eaten raw.Fine sushi chefs will never cut for serving fish which has not set cooling for a period of time. It has something to do with the meat relaxing after dispatch..
Just read that article this morning as well! Definitely a nice breakdown of "wet aging". Been waiting for my day off today to dive into the new episodes of meat eater!Here is a great article on why / how to age venison including an alternative method than aging it whole. Basically age for flavor / tenderize.
MHO is this.Just read that article this morning as well! Definitely a nice breakdown of "wet aging". Been waiting for my day off today to dive into the new episodes of meat eater!
Definitely! Those young ones are ridiculously tender!MHO is this.
Everyone taste buds are different.
Try a sample see how you like it.
For example to tenderize rabbit
And to remove the wild taste.
My good friend and partner taught me how soak Rabbit in brine. Over night. And it worked.
My mentor in hunting Gramma Evie
Taught me the dry method.
Never used the wet method for deer.
Sometimes I like it fresh.
A lot has to do with the age of the deer. What they are, were they came from. Just like buying beef.
Younger steers taste better.
And how they were raised. And what they ate. To me younger birds(dove, quail) pheasant) eg taste better, but sometimes it a luck of the draw.
Same with deer.very young verses very old.