Aging your Deer?

[slas]

Since we've had cool weather last week, and forcasted, I decided to try aging my most recent harvest a bit differently. Hung it all in the storage shed a few days ago and opened the window half way. Plan on leaving it another day or two then proceesing.

Was curious if anyone else is doing this? Usually I just leave it in the ice chest for about three days, covered in ice with the spout open, then process.

I read that since deer lacks the fat and connective tissue that makes long time aging viable (21 or longer for cows), 2 to 7 days is appropriate.

 

[Oklahomabassin]

If I know for sure weather will be cool enough, I don't mind hanging for a day or 2. Yesterday was too warm in my opinion.

 

[slas]

Kept an eye on temps in the shed, in the shade, and never got over 45 inside.

 

[Oklahomabassin]

Kept an eye on temps in the shed, in the shade, and never got over 45 inside.

That is why I was saying yesterday was too warm in my opinion.

 

[Oklahomabassin]

http://www.uscooler.com/blog/aging-best-deer-meat/
This article says 40 and under.

 

[Oklahomabassin]

I am just not a fan of yakking!

 

[MrShooter]

32-40 is ideal but you may be alright. a little bacterial growth never hur..... oh nevermind...

 

[Jwryan84]

Botulism is a thing...

 

[retrieverman]

I’ve never had the time or inclination to “hang” a deer. My goal has always been to skin and quarter or debone ASAP (usually while there is still a “quiver” in the muscle).

In my opinion, unless you’re really experienced with aging meat, it’s not worth the risk.

 

[ignerntbend]

The enzymes that make meat tough take about three days to break down (in an animal the size of a deer). I age them in the barn or the refrigerator. Never directly submerged in ice (even though Grandpa did it that way). I don't want water ever touching meat. I won't flush a carcass with a hose, but a lot of people will without problems. You're gonna cook the meat so the breeding ground for bacteria created by contact with water should make very little difference.

My own experience is anecdotal, of course, but I've aged dozens of deer with no problems. I've also eaten venison the day it was killed and it was usually tender enough. When I was young I had good teeth.

I should mention that I'm not a food scientist.