Hey everyone! New guy here. What do you do to keep your kills as fresh as the day you shot it?

[Drewski2324]

Drew, I looked this up to find more authoritative info. Check this link, and go to the bottom of the thread. Great info on hanging deer.
http://www.huntingnet.com/forum/whi...85-what-highest-temperature-hanging-deer.html



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Thank you Bonejour! Based on those numbers I would only be able to utilize the "hanging" method inside a cooler with ice. Do you think this will have the same aging effect if done in a closed cooler?

 

[Bowman]

Thank you Bonejour! Based on those numbers I would only be able to utilize the "hanging" method inside a cooler with ice. Do you think this will have the same aging effect if done in a closed cooler?

+1 great info

 

[acestriker]

The old grizzled, tough bastards lol

So I see that I can be making more improvements with what I do after I drop a deer. I'll be taking these suggestions into account.

Personally I vacuum seal as much of the meat as I can and freeze it. I then put the vacuum sealed bags and put them in cardboard boxes and write on the box. It helps keep my freezer organized and I've never had any bags fail that way. I will also take a few seconds to do a double seal.

When I was trying to figure out what vacuum sealer to buy I found this site to be really helpful. There was a lot about vacuum sealers that I just didn't think about or even know I didn't know about so that guide helped me learn. I would have bought a FoodSaver and regretted it. Instead I got a VacMaster Pro 380 and man have I worked that thing. I couldn't exactly afford a chamber sealer at the time...though I can yearn. I signed up for the vacuum sealer bags and roll discount club too. I bought ammo with the money I saved haha

I also discovered Sous Vide because of vacuum sealers. Anyone else know about it?

You all have been very helpful, I'm loving these forums.

I have the Ary Vacmaster VP215. I use it often to seal my fish and any food I put in the freezer. Anyone in OC that needs to seal their game meat PM me.

I have a sous vide as well and haven't used it as much as I'd like to, but they are great for steak, chicken, and pork.
Steak: i'll cook it to the rareness I like and then torch the outside (good for picky eaters)
Chicken: i'll add a rub or marinade and it comes out moist super tender!
Pork: comes out the same as chicken
Fish: i don't bother using it on fish.

 

[Bonejour]

Thank you Bonejour! Based on those numbers I would only be able to utilize the "hanging" method inside a cooler with ice. Do you think this will have the same aging effect if done in a closed cooler?

Drew, I don't know the answer to that. I think the way it's done by meat processors now is to hang the whole thing in a meat locker. Costly.



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[StuartHunts]

I have the Ary Vacmaster VP215. I use it often to seal my fish and any food I put in the freezer. Anyone in OC that needs to seal their game meat PM me.

I have a sous vide as well and haven't used it as much as I'd like to, but they are great for steak, chicken, and pork.
Steak: i'll cook it to the rareness I like and then torch the outside (good for picky eaters)
Chicken: i'll add a rub or marinade and it comes out moist super tender!
Pork: comes out the same as chicken
Fish: i don't bother using it on fish.

Why don't you bother with fish? They cook fast enough for you otherwise? I like it for fish, especially with marinade and such!