sorry guys, another aging question
12-24-2006 | 10:07 PM
#1
Thread Starter
Joined: Dec 2006
Posts: 53
Likes: 0
From: rural south georgia
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..
12-24-2006 | 11:00 PM
#2
Typical Buck
Joined: Jan 2004
Posts: 978
Likes: 0
From: Illinois
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
(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
12-25-2006 | 05:11 AM
#3
Nontypical Buck
Joined: Nov 2004
Posts: 1,253
Likes: 0
From: Kentucky
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
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
12-25-2006 | 10:14 PM
#5
Typical Buck
Joined: Dec 2006
Posts: 562
Likes: 0
From:
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.
