Deer processing

SurfNHuntSD

Well-Known Member
Oct 1, 2013
2,726
1,371
113
118
San Diego
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.

Sent from my SM-G965U using Tapatalk
 

Sdhunt17

Active Member
Dec 25, 2017
229
185
43
28
San Marcos
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.

Sent from my SM-G965U using Tapatalk
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.
 

SurfNHuntSD

Well-Known Member
Oct 1, 2013
2,726
1,371
113
118
San Diego
Give it a try and let us know your results.. I'd be interested in giving that a shot although I don't have the fridge space to hang it properly. Hank Shaw had a piece online about hanging pheasants and ducks, whole and ungutted, in the fridge for a few days, but something about that scares me, like I'd screw it up and ruin the meat.

Sent from my SM-G965U using Tapatalk
 

JakeSCH

Well-Known Member
Oct 16, 2017
257
265
63
30
Meat also ages in the freezer, just at a slower pace. However, I typically let it sit on ice for 24 to 48 hours in the cooler to help drain blood before I package it up (leave drain plug open).

Last year I didn't take any meat to the processor to be ground, but instead used that meat for crock pot / slow cooker recipes (chili's, stews, etc.). I might do the same this year because I have tons of boar sausage / burger in my freezer.
 

ilovesprig

Moderator
Staff member
Aug 3, 2012
8,767
3,819
113
Escondido
My butcher (Bob at Specialty meats) says that wild game does not need to be aged like beef....As I recall, it's something about the lack of fat in the meat....We gut, hang, skin, wash out, and hang over night and take to him the next morning.....Normally have it back in a couple of days.
 

longbowhunter2

Well-Known Member
Oct 16, 2013
4,832
1,751
113
on the mountain
LOL Steve my grandma Evie may she rest in peace. Might not agree with your butcher's view.
But the idea was to also firm up the meat for butchering.
We can all agree fresh anything is best.
We kept an old refrigerator for that purpose. Place the clean quarter meat for several days. This process was from her husband who was also a hard core hunter. Basically was to also tenderize and remove the wild side of the flavor. It's pretty much a Lost art.
Best to all
Longbow
 

longbowhunter2

Well-Known Member
Oct 16, 2013
4,832
1,751
113
on the mountain
For got to add
Meat was aged in a root cellar before there was electricity available.
Yeppers , fruits and vegetables last four times as long than a fridge. Or longer. So does meat after it is cured. Thus Kentucky ham. Yummy.
Best to all
Longbow
 

TonyS

Active Member
Jan 18, 2014
496
95
28
From what I understand there are two things in play here. 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. It is said to add to the flavor but I don't understand how.

I have heard from oldtimers that the same is true for game meat.
 
  • Like
Reactions: Sdhunt17

SurfNHuntSD

Well-Known Member
Oct 1, 2013
2,726
1,371
113
118
San Diego
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..
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.


Sent from my SM-G965U using Tapatalk
 

longbowhunter2

Well-Known Member
Oct 16, 2013
4,832
1,751
113
on the mountain
It must be frozen to or below -40 deg F To kill all parasites. A standard freezer won't won't work. Any way that is what I have been told.
Read that lemon juice does not kill every thing.
 

Horto619

Active Member
May 17, 2018
111
128
43
30
San Diego
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!
 
  • Like
Reactions: longbowhunter2

longbowhunter2

Well-Known Member
Oct 16, 2013
4,832
1,751
113
on the mountain
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!
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.
 
  • Like
Reactions: Horto619

JakeSCH

Well-Known Member
Oct 16, 2017
257
265
63
30
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.
Definitely! Those young ones are ridiculously tender!
 
  • Like
Reactions: longbowhunter2