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sorry guys, another aging question
I live and hunt in south Georgia. I hunt both southwest and southeast areas. It is never cold enough here for us to hang deer up and be safe. it was in the 60's today, for example. I have heard people say that they age their meat in a cooler with ice and milk, draining it and replacing twice a day, but i dont know about all that mess. anyother hot-weather hunters running into the same problems? how do you deal with that. i want to try to age deer because cooking deer is an art and its a fine line to that chewey side..
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RE: sorry guys, another aging question
Justtake the smaller ones and don't worry about it...;) (jk)
I have heard of people butchering them and puting the meat in a cooler or fridge for a few days if the temps are to warm outside. My doe from this year was in cooler for a few days (down state hunting). I have never put any of my steaks in milk. IMO the trick to a good steak is do NOT over cook it. If you over cook them they can get pretty tough. I thaw out about 6 butterfly (backstrap) chops and put them in about 1/2-3/4 cup of worcestershire sauce and a couple tablespoons of soy sauce, then just sprinkle in a little bit of garlic salt. Put it all in a gallon zipper bag. Let merinate a 4-5 hrs, flipping them once in a while. Cook to about med to med rare....[8D] Don't take long for them to disappear..  I'm sure there are people on here that may help you out on how to and how long!!! Merry-Christmas:) |
RE: sorry guys, another aging question
ORIGINAL: crutch Justtake the smaller ones and don't worry about it...;) (jk) I have heard of people butchering them and puting the meat in a cooler or fridge for a few days if the temps are to warm outside. My doe from this year was in cooler for a few days (down state hunting). I have never put any of my steaks in milk. IMO the trick to a good steak is do NOT over cook it. If you over cook them they can get pretty tough. I thaw out about 6 butterfly (backstrap) chops and put them in about 1/2-3/4 cup of worcestershire sauce and a couple tablespoons of soy sauce, then just sprinkle in a little bit of garlic salt. Put it all in a gallon zipper bag. Let merinate a 4-5 hrs, flipping them once in a while. Cook to about med to med rare....[8D] Don't take long for them to disappear.. I'm sure there are people on here that may help you out on how to and how long!!! Merry-Christmas:) |
RE: sorry guys, another aging question
what i do is quarter up the deer and hang it in a spare refridgeraterthat i have set up for it hung one this year it was 72 degrees outside hungit for about 5-6 days works perfect
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RE: sorry guys, another aging question
Butcher completely, then layer with ice in a cooler draining every day or so and adding more ice up to two weeks. My family that hunts has even used a spare fridge emptied out and put the deer in there for about two weeks to age.
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