Thread: How long do you age venison before freezing?

Sorted haha

Its definitely ready to be frozen now with that ageing time. Sika and Fallow I find need less time as they tend to be more tender. They are a smaller animal so believe the smaller the animal the smaller ageing time, that's my reasoning any way.

If you don't have a vacuum pack like myself, try putting the meat into zip-lock bags and filling your kitchen sink with cold water. Submerge the bag leaving the seal at the surface of the water and carefully seal it closed. This naturally squeezes most of the air out of the bag and helps with long term storage.

They have pretty average seals though. Id recomend tying a knot in a butchers bag after the same water method. I stumped up the $80? For a vac packer and was money well spent.

Let's just say that there is nothing wrong with chilling meat that is in vaccum packed bags. I worked at a large meat works and 2 weeks in a vacc bag is sweet haha. I had some steak off a rump that had been slaughtered like 2 months earlier and had only been in the chillers (1deg). It was beautiful meat.

I normally wouldn't worry too much about aging Fallow venison too much. I usually age red for just over a week, ten days.

As far as the plastic issue goes, once it's vacuum packed I reckon you could leave it unfrozen for a month if you wanted to. One of my mates does exactly that, and he produces the best venison ever. He also never cuts it into steaks, he doesn't like the way it looses its blood (moisture), he cooks the muscles whole.

Originally Posted by craigc

I normally wouldn't worry too much about aging Fallow venison too much. I usually age red for just over a week, ten days.

As far as the plastic issue goes, once it's vacuum packed I reckon you could leave it unfrozen for a month if you wanted to. One of my mates does exactly that, and he produces the best venison ever. He also never cuts it into steaks, he doesn't like the way it looses its blood (moisture), he cooks the muscles whole.

Best way imo Steak it after resting

@Toby you just mince steak anyways

Originally Posted by Gibo

@Toby you just mince steak anyways

Haha I'm cutting one up now actually. I'm too lazy for fucking around steaking it up and did consider grabbing the mincer out but instead I walked inside and jumped on the forum cause getting the mincer out is still too much work

Originally Posted by Toby

Haha I'm cutting one up now actually. I'm too lazy for fucking around steaking it up and did consider grabbing the mincer out but instead I walked inside and jumped on the forum cause getting the mincer out is still too much work

Just get a spit bro, cook it all at once, wrap it in bacon first though

Yeah there sure is a sh*tload of work when you drop something.

Originally Posted by Gibo

Just get a spit bro, cook it all at once, wrap it in bacon first though

I'd drive up for that ballsacks.


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It will be done then, I have been wanting to know what would get you out of the Hawkes nest and didn't even think to try the stomach approach!! Will fill you up on a fallow on a spit then take you fishing so you can be the burley machine

So i might keep clear of kerikeri after dark....

Skin this shit off and then when you have steak sammies and take a bite you wont be pulling the whole bit of steak from the rest of the sandwhich.

Originally Posted by Toby

Skin this shit off and then when you have steak sammies and take a bite you wont be pulling the whole bit of steak from the rest of the sandwhich.

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More like skin that shit of so the whole steak doesn't curl into a tough ball when cooking