This is my favorite way to cook venison now…by far the most tender I’ve ever eaten
This is my favorite way to cook venison now…by far the most tender I’ve ever eaten
When in doubt, shoot him again!
Work like it's all up to me, but pray, like it's all up to him!
I gather that you aged hide-on? You should do a video on that process if you haven't already.
I would argue (shocker) that you cant age a deer ham because there is no fat.
i'm sure its yummy. I couldnt make it past the seasoning part but it sure sounds delicious.
Ugh. Stupid people piss me off.
What does fat have to do with the dry aging process?
I have always been under the impression that fat can too easily become rancid and that meat aging is the process of properly controlling the temperature and humidity to allow the protein enzymes and ‘good bacteria’ to do its magic.
This article explains it better than I can:
https://www.themeateater.com/wild-an...-of-aging-meat
But then maybe all of us are wrong… eh?
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Foothills Golden Retriever Rescue
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"Keep your powder dry, Boys!" ~ George Washington
"If I understood everything I said I'd be a genius." ~ 'Unknown'
This is the 6th deer I’ve done this way and account the article it shouldn’t work but there is a highly noticeable difference in taste and texture between two hams cooked the same way, and one is 2 weeks old vs 4 weeks.
4 weeks the muscle fibers are much much more relaxed.
When in doubt, shoot him again!
Work like it's all up to me, but pray, like it's all up to him!
I have installed several commercial dry age rooms. To make it work properly you need constant temperature control (+-1 degree), humidity control (low and high), and proper air circulation around the meat. The type of lighting is also a factor. Dry aging also creates more waste and the outer portions on thee meat are not edible and will need to be trimmed. That is one reason a fat cap is used as well as it reduces water loss. We usually hang deer 7-10 days in the cooler (32-34 degre)which is not really dry aging but released the rigor and seems to get rid on some of the gamey smell and taste. Waste is not excessive and the meat is easier to cut and trim.
Last edited by centurian; 01-31-2024 at 10:36 AM.
I've aged quail in the refrigerator, unplucked or gutted, for a week and tasted it beside birds shot the same day and the difference in flavor was very noticeable. I've read that French chefs leave ducks feathered and un-drawn and hang them by the head until they drop from their own weight. I don't really understand why it's still safe to eat, especially with birds that have been shot full of holes.
I tenderize venison loins with sous vide. A couple hours at 120 degrees makes them just right and ready to sear. I've done it much longer and made it down right mushy. The heat breaks down the collagen to tenderize it.
When in doubt, shoot him again!
Work like it's all up to me, but pray, like it's all up to him!
you done good. I just didnt have time to finish it up.
We've had the discussion of aging on here before. I just find it interesting. I need a meat scientist to tell me what is happening other than drying. Pink salt is a different beast. I would love some clarification on the process.
i am sorry I mentioned fat. I am basing my process after talking to a butcher. maybe his point was that aging a deer in walk in cooler was not something he would recommend when grinding into burger and sausage. this is a different cut and maybe there is something to it.
Ugh. Stupid people piss me off.
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Foothills Golden Retriever Rescue
.
"Keep your powder dry, Boys!" ~ George Washington
"If I understood everything I said I'd be a genius." ~ 'Unknown'
Ya'll all remember..........Aging is just controlled rot............No way around it.
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