For the hunters that age their venison on ice for several days, add some vinegar to the ice water to kill any bacteria on the meat as a safety precaution. It will not taint the meat as it will not be noticeable when cooked. FYI
Anybody try this?
Probably a good idea, but I've never done it. All the ground I cook, I cook well past the point of killing any bacteria. I freeze the large muscles whole. When ready to use, I thaw and then slice into steaks, thereby minimizing any contamination. Any bacteria on the outer surface is quickly killed by the cooking process.
Bassin - Sticky had some grilled loin off this deer and didn't get sick. Loved it. Lol
I like my venison burgers about medium. Never had issues with contamination.
How much vinegar are you adding DS?
How much vinegar are you adding DS?
I haven't ever gotten sick either. I cook all of my meat, never had an issue. Even at medium rare.
Mine was on ice for 6 days and as a precaution I added a cup of vinegar for the last 2 days until i could process it. The deer was in a 150 quart ice chest and submerged in ice water so the vinegar could do its job IF there even was an issue. Not a big deal
IIRC, some (many?) marinates are vinegar based.
FWIW, it's not likely to hurt the flavor IMO.
FWIW, it's not likely to hurt the flavor IMO.
I do not expect it to impart any flavor
Dry aging is the way to go. The wet is where the bacteria comes from. Extra fridge in the garage goes from beer fridge to deer fridge pretty quick.
