Thread: Deer Meat

Originally Posted by 223nut

Overnight on the hook and break it down into bags (stops it from drying out) in the fridge for a week if it lasts that long (usually been eaten by then)

As we have no power and deff no chiller - body has to be broken down same day or after 1 overnighter.
If vaccumed and left 1 or 2 weeks in fridge - do you think (or know) that is aging the meat - or just might as well stick it straight in freezer if as in my case can't hang ?

Originally Posted by Sarvo

As we have no power and deff no chiller - body has to be broken down same day or after 1 overnighter.
If vaccumed and left 1 or 2 weeks in fridge - do you think (or know) that is aging the meat - or just might as well stick it straight in freezer if as in my case can't hang ?

It is ageing it. It’s called wet ageing as opposed to dry ageing.


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