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Hunting & Fishing
Aging Deer Meat
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<blockquote data-quote="mrgecko" data-source="post: 2385079" data-attributes="member: 17732"><p>If you can keep it below 40 Deg F you can age them up to two weeks. It is best to keep the skin on if you can as it protects the meat. I process all of our meat and have never had a Newbie turn away from my deer steaks. They always come back for more. I agree completely on not cooking past medium. Here is what I do with mine: After they have been aged, I cut out the cuts of meat (specific muscles) that I will use for steaks. I then package and freeze them with the Silver Skin on. After thawing, I remove the silver skin with a filet or boning knife, cut them up, and season with sea salt, garlic powder, onion powder, dried cilantro, paprika, and whatever else jumps out at me that day. I do this for both sides of the steak. Let sit on the counter for at least 30 minutes to allow the seasonings to work their magic and the steaks to warm to room temp. This keeps them from stiffening up so much when they hit the hot grill. Cook until medium and you will have the best steaks ever. No steak sauce needed. </p><p></p><p>Now I have to call the kids and tell them to get steaks out for supper!</p><p></p><p>Cheers.</p><p></p><p>mrgecko</p></blockquote><p></p>
[QUOTE="mrgecko, post: 2385079, member: 17732"] If you can keep it below 40 Deg F you can age them up to two weeks. It is best to keep the skin on if you can as it protects the meat. I process all of our meat and have never had a Newbie turn away from my deer steaks. They always come back for more. I agree completely on not cooking past medium. Here is what I do with mine: After they have been aged, I cut out the cuts of meat (specific muscles) that I will use for steaks. I then package and freeze them with the Silver Skin on. After thawing, I remove the silver skin with a filet or boning knife, cut them up, and season with sea salt, garlic powder, onion powder, dried cilantro, paprika, and whatever else jumps out at me that day. I do this for both sides of the steak. Let sit on the counter for at least 30 minutes to allow the seasonings to work their magic and the steaks to warm to room temp. This keeps them from stiffening up so much when they hit the hot grill. Cook until medium and you will have the best steaks ever. No steak sauce needed. Now I have to call the kids and tell them to get steaks out for supper! Cheers. mrgecko [/QUOTE]
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