Anybody ever tried this with deer? These little units look tempting and I am very curious to see how this would be with some back strap
https://thesteakager.com/
https://thesteakager.com/
It's not not happening because she's still with you right? It's not happening because you NEED her to take all of your stuff to make room for more stuff? LOLProbably wouldn't cost much more than $250 if I could put it right on my concrete slab in the garage. But that ain't happening unless my wife leaves me and takes all of my stuff.
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It's not not happening because she's still with you right? It's not happening because you NEED her to take all of your stuff to make room for more stuff? LOL
Yeah, mainly the space thing...
We laugh... But I just called for a Special trash pick up to come tomorrow. And based on the quantity I plan to throw away, I had to schedule them to come twice. Guys, it's bad. Really, really bad. My man cave which also has THREE separate storage spaces literally got to the point where I couldn't sleep on the couch AND have a path to walk to the bathroom.
I knew I had to do something before the late duck season comes in. Because I sleep on the couch when I plan to set my alarm for when the clock still says 4:xx. if it wasn't for that reason, you may have seen me on hoarders.
These are awesome. I buy entire primal cuts and age them for a month. Makes choice steaks tender and deliciousCheck out the umai bags. They would be a cheaper option to try. https://www.drybagsteak.com
In a past era, folks that lived in frigid places simply let their gutted deer carcass hang with skin on up to 7 days. Texas A&M published a study years back that tested various killed deer by sex, age, death. They reported that a young doe killed quickly and aged 5-7 days in refrigerator temps was judged as the best eating. I use contractor plastic bags with quartered deer, tied shut, in fridge for the same time frame. It works well!
I know a lot of folks around me that do the same, I leave all my deer meat on top of ice, separated by a plastic liner in a cooler with the drain open for 5-7 days before I process it up. In Alaska, we would hang quarters up in a cool garage and then have a moose butchering party, drink beers, cut meat, share stories, package and can, drink many more beers and watch the northern lights while cooking a select piece over the fire...good times.
Alaska, butchering moose drinking beers, how do I sign up for that, I'll bring a knife?
I have a pretty big cooler, and I just froze a few gallon jugs full of water, would that do the trick? I'm guessing the point of putting the deer above the layer with the ice below and the drain plug open is to keep the meat from getting wet. I also wasn't all that sure how long I could leave it like that, only left it for a day until I had time to finish butchering.
interesting, how long do you typically age? I was under the impression, that good handling of the meat was the biggest part, ie quick kill, quickly dressed, cooled quickly, etc. Also I've read that removing fat and silver skin can make a big difference.I wait as long as it takes to get the dry aging process positives without getting to the point where I'm losing meat or think I will if I wait longer. It does seem to make the meat more tender and more flavorful and less gamey, though I have never cooked a side by side comparison of aged and not aged venison.