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Aged venison video
- Thread starter Weldabeast
- Start date
One of the advantages of living in the north. I typically hang and skin my deer almost immediately and them I let them hang and age in the back shed with the windows open anywhere from two to three weeks before I finish butchering them, weather permitting. Truth be told its probably as much as about me procrastinating on the butchering task but they look very similar to the video when I get around to it and man is the venison good that way.
Oh no, you don't want a fridge. You want to insulate off a small room and put one of these in so you can hang multiple deer 
www.storeitcold.com
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Revolutionary Walk-In Coolers | The CoolBot by Store It Cold
Our revolutionary walk-in coolers have been featured by TED, USAID, Feed the Future, and many more. Check our affordable, reliable refrigeration solutions.
www.storeitcold.com
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Patriot
Well-Known Member
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- Feb 10, 2019
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- 842
Based on my research you shouldn’t just toss the deer in the fridge. I think you need to have a humidity control as well. I have a spare fridge and I’ve been trying to decide if I want to age on ice In a cooler or age in the fridge. Anyone for advice?
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- Jul 5, 2020
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Great video.
Im going to try for sure.
I have had aged beef and it’s fantastic so why not deer meat.
Im going to try for sure.
I have had aged beef and it’s fantastic so why not deer meat.
You can do the same thing in a cooler?
swampsnyper
Well-Known Member
I’ve never went 21 days before but usually leave it in the icechest for a week and it already makes a difference over packaging the meat up the next day. Plus I don’t have to scrape the outer layer off. I keep saying I’m gonna try it like the video showed.
shwacker
Well-Known Member
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- Dec 10, 2018
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- 984
Oh no, you don't want a fridge. You want to insulate off a small room and put one of these in so you can hang multiple deer
Revolutionary Walk-In Coolers | The CoolBot by Store It Cold
Our revolutionary walk-in coolers have been featured by TED, USAID, Feed the Future, and many more. Check our affordable, reliable refrigeration solutions.
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Would be sweet, but I’m already out of space at the new house,
Lol
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shwacker
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- Dec 10, 2018
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No you can’t. A cooler is considered wet aging, I do it with my deer, usually 7-10 days in a cooler, no ice contact.
The fridge allows air circulation and the ability to wait the extended period for that crust of bacteria to form.
And I’m talking about a ice cooler, if you mean a walk in cooler then yes that be the same as a huge fridge. I know temp is critical too for bacteria, I want to say between 35 and 40 degrees with 38 being the optimum.
I’m no expert, this is just my best top of my head info from things I’ve researched over time
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My dad's friend bought a walk in cooler from auction from a restraint that was closing down and selling off all their stuff.... That would be the ultimate.... Gotta have the money and more importantly the space for it thou....
I’ve stored venison 21 days in a vacuum sealed package in the refrigerator (wet aging). It makes a huge difference in taste and tenderness. The only issue I’ve found with wet aging is the muscle continues to bleed which can add flavor that may not be desired.
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Patriot
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- Feb 10, 2019
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- 842
Kinda. It is still aging your meat just in a slightly different way like this video on YouTube. I think if I did it this way I would wrap the meat in bags first but I’m not sure yet bc this method helps remove blood. I’ve done a bunch of YouTube research on both methods and overall my thinking on it is the fridge method is more easy for me to mess up my meat. You really can’t mess up a cooler and ice!
Definitely going to have a walk in cooler in my forever home.
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I have heard several people refer to aging in a cooler full of ice as 'wet' aging but I don't think it technically is. For the wet aging process the meat has to be completely cut off from oxygen, like in a vacuum sealed bag.
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I have tried both dry and wet aging over the years. I prefer to wet age all of my venison because you don't have all of the meat loss from the rind that develops. Plus you don't need a large cooler to hang your deer. I typically let age for at least 14 days, usually 21-28.
www.themeateater.com
I have tried both dry and wet aging over the years. I prefer to wet age all of my venison because you don't have all of the meat loss from the rind that develops. Plus you don't need a large cooler to hang your deer. I typically let age for at least 14 days, usually 21-28.
How to Wet Age Meat
Aging meat isn’t really optional when it comes to wild game. For lean, tough cuts that hunters are familiar with, this is a necessity to create a quality end product. There are two types of aging, each with their own pros and cons. Dry aging is considered to be the traditional form of aging. For...
After I process all of the cuts I let them sit in the fridge on cookie sheets and wire racks overnight. Then I vacuum seal everything the next day and wet age. It helps a lot with the amount of blood in the package.
I tried the cooler aging and maybe I messed up or something cause I felt the quality was less after buying bags of ice and changing out the water everyday for a week...I still got a ham quarter in the freezer so I think I will copy the video and see what happens....
I personally have never been a fan of the cooler aging process either. Some guys swear by it but, I can't get past having my venison look like pork from laying in water. I have had a little better luck by sitting the meat on top of frozen milk jugs and swapping them out every couple days. That way the meat isn't in the ice water but, it still wasn't as good as wet aging in vacuum bags.
I built a rack to keep the meat just off the water so it wasn't touching.... The first 1i did was laying in the water and I 100% agree that that nice red meat turning gray/white turned me off also.