Thread: Seeking advice on processing deer at home without access to a chiller

Venny goes pirau from the bone outwards,hence @Moa Hunter correct advice above about chilling down to the bone fast.Especially during warmer months of the year.Its important in those warmer months to crack open the H bone ball joint and knee cap to drain out the amniotic fluid from the hanging carcass as that's the nasty shit that sets up the bone rot. Post # 30 above.Aging meat improves exponentially with time @ the correct temp.When I'm getting home kill bodies of beef done, I go for the 14 day aging hang time vs the default 10 day.The results are very noticeable.Ditto with venny as mentioned numerous times above @ the correct temp & forced air flow

I've also gone down the 40 days @4 degrees C aged beef scotch - it changed completly - was a bit blue cheesey

Originally Posted by stumpys

I've also gone down the 40 days @4 degrees C aged beef scotch - it changed completly - was a bit blue cheesey

I bet your farts were too!!!!!!!

Picked this up today. Still need to sort a proper rail and hooks but the existing top shelf works for now. Couple fallow from yesterday in there.

I have a narrow 1 door fridge only. A couple of pieces of 30mm timber jamed on top of the rack grooves. DIY "S" hooks.
5 days at 5 deg seems to work.

I like the usb fan idea.

As long as theres air flow and cool air not summer leave the skin on and hang dark area is fine for a week no problem