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Post by Sandbur on Nov 4, 2018 12:23:26 GMT -6
How do you do it without a cooler?
I have an uninsulated garage connected to the house and am considering leaving it hang a few days. The hide is still on. Temps look like they will be just above freezing until Wednesday or so. How long should it hang?
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Post by Tooln on Nov 4, 2018 14:10:08 GMT -6
How do you do it without a cooler? I have an uninsulated garage connected to the house and am considering leaving it hang a few days. The hide is still on. Temps look like they will be just above freezing until Wednesday or so. How long should it hang? I like to let them hang a week. If the weather is bad 3-4 day minimum. That's the reason I do not hunt early bow season. Any good butcher shop will hang at least 7 days. I leave the hide on & put a bag or 2 of ice in the cavity if it's going to be above 40. Looks like you be good for a week unless it gets warm. My garage is attached to the house and insulated. I jut open the windows and leave the door up a little to cool it down.
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Post by Reagan on Nov 4, 2018 15:41:16 GMT -6
What are your highs and lows now? If you can get a good chill on it, it can withstand a warmer day temp.
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Post by benmnwi on Nov 4, 2018 15:56:03 GMT -6
Does aging them make much of a difference? I've never tried aged venison
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Post by biglakebass on Nov 4, 2018 16:45:02 GMT -6
When i cook venison its either marinated to death or sausage. Aging doesnt matter.
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Post by batman on Nov 4, 2018 16:49:54 GMT -6
Does aging them make much of a difference? I've never tried aged venison I believe the aged meat is far superior
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Post by biglakebass on Nov 4, 2018 16:54:46 GMT -6
When i cook venison its either marinated to death or sausage. Aging doesnt matter. I should say the way we eat it.... it doesnt matter. I would love to try properly aged venison in a gourmet way... whatever that means.
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Post by benmnwi on Nov 5, 2018 15:12:01 GMT -6
Will aging an old buck or doe make it tender like a fresh butchered fawn? Or is it a flavor thing on top of tenderness?
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Post by Tooln on Nov 5, 2018 17:23:05 GMT -6
Will aging an old buck or doe make it tender like a fresh butchered fawn? Or is it a flavor thing on top of tenderness? I think it's a little of both. Maybe more towards the tender side. You have to leave it hang long enough for the rigor mortis to get out.
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Post by sd51555 on Nov 5, 2018 17:30:33 GMT -6
I can get mine to the end of the tenderness scale in 75 minutes.
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Post by Sandbur on Nov 5, 2018 19:00:30 GMT -6
Will aging an old buck or doe make it tender like a fresh butchered fawn? Or is it a flavor thing on top of tenderness? I think it's a little of both. Maybe more towards the tender side. You have to leave it hang long enough for the rigor mortis to get out. I checked and rigor is still there at 48 hours. How long does it take?
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Post by batman on Nov 5, 2018 19:04:54 GMT -6
We killed a buck last Tuesday and cleaned it today. I don't know how long it takes but I have heard 5 days?
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Post by kooch on Nov 5, 2018 20:02:37 GMT -6
We killed a buck last Tuesday and cleaned it today. I don't know how long it takes but I have heard 5 days?
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Post by Tooln on Nov 5, 2018 20:13:56 GMT -6
I think it's a little of both. Maybe more towards the tender side. You have to leave it hang long enough for the rigor mortis to get out. I checked and rigor is still there at 48 hours. How long does it take? Don't have the answer to that but I stick to my original post as to how long to hang.
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Post by Sandbur on Nov 15, 2018 16:07:38 GMT -6
I think we got to 4.5 days and rigor was just starting to go out forecast showed that he would probably freeze solid, so we cut him up.
The meat smelled better than the buck last year.
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