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Hunting & Fishing
Aging your Deer?
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<blockquote data-quote="ignerntbend" data-source="post: 3181038" data-attributes="member: 6981"><p>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.</p><p></p><p>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.</p><p></p><p>I should mention that I'm not a food scientist.</p></blockquote><p></p>
[QUOTE="ignerntbend, post: 3181038, member: 6981"] 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. [/QUOTE]
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