I do mine until the meat starts to loose most of its red color, usually 3 to 5 days
No hogs to speak of in my hunting area, I was talking about deer, and I let them stay in the ice chest with fresh ice for 3 days.
Here is one lesson I learned. I cut up a deer, put it in the ice chest, poured ice on top and let it set. It was warm outside, and the deer was warm when put in the ice chest. I did not mix the ice with the meat, so by the next day the meat on the bottom spoiled ruining every thing in the ice chest.
Now I make sure and mix the meat with the ice.
Lesson learned the hard way.
Here is one lesson I learned. I cut up a deer, put it in the ice chest, poured ice on top and let it set. It was warm outside, and the deer was warm when put in the ice chest. I did not mix the ice with the meat, so by the next day the meat on the bottom spoiled ruining every thing in the ice chest.
Now I make sure and mix the meat with the ice.
Lesson learned the hard way.
seperating all the muscles and get rid of most of the silverflesh for a better tender cut of meat and the chest is the way to go
If you had access to a big deep freeze and an external thermometer to control the temperature would that be a good place to age the meat? Also what temperature would be optimal?
34 to 36 degrees is what the packing houses use to hang meat.
You don't want it to freeze.
Aging meat is no more than a controlled breakdown of the muscle tissue.
You don't want it to freeze.
Aging meat is no more than a controlled breakdown of the muscle tissue.
Yeah we always throw at least one bag in the bottom then mix it up until everything is in there. Shame you lost all that good meat.
I have actually scraped mold off of hung deer meat to cut up, sounds gross but it sure was good!
I have no words for that lol.
lol, aged perfectly!
Actually, some of the Michelin III restaurants in Europe that serve steak, will do the same.
Some properly aged old world cheese will also have mold on it.
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