Originally Posted by
Oldtimr
It needs to be hung for me, and not in a garage with uncontroled temps. I have my butcher hang mine for 7 days halved in his walkin. The difference in flavor and texture is apparent. Hanging allows the enzymes in the meat to break it down somewhat making it more tender and flavorful. I would not kill a beef steer and have it cut up the same day and I wouldn't do it to a deer either.
A friend lets us use his cooler for deer etc but he typically wants it out in a few days just so its not running up his electric bill. But I think gutting and letting the blood drain as much as possible removes a lot of the "gamie" taste.
Originally Posted by
Oldtimr
Aging meat does not cause the fat to be larbled nor does it break down the fat. Either a piece of meat is marbled with fat or it is not. Venison is not marbled at all, the fat in venison is on the outside and is not good tasting and should be removed before cooking. I cut meat for a number of years and I know what aging does for flavor. Some really expensive cuts of beef are aged untill they actually have mold on the outside, it is cut of before cooking. Meat molds do not hurt you. There are a lot of misconceptions about what aging meat does. Pork is not aged but beef and wildlife venison improve with aging. If some people don't like that flavor it is probably because they have never eaten properly aged meat. I can't even count the number f peole who swore they hated venison, t was too gamey. Then they ate mine and changed their minds. In my experience what people call gamey is caused by poor meat handling after the kill.
Yup! I think so too...letting the deer drain out for a few days helps a lot! I usually gut the deer...I guess Ive been lucky since Ive never let a deer sit overnight. I wouldnt think it would be salvageable in temps above 45 degrees...