Thread: Hanging up venison.

Although.... I would love an old coke fridge setup

What I do with sheep during summer, before I get it into the work chiller the next day is, freeze a few 2 litre coke bottles full of water, and hang them on string in the body cavity and next to the back legs and wrap the whole thing up in a bed sheet. Helps to cool down quickly and if overnight temp is in the double figures the meat doesn't look too happy in the morning without chilling.

I deal with higher temperatures most of the time here in South Australia and bastard flies. I get the skin off as soon as possible and hang for a short period in a meat bag then break down and into the fridge for 5 to 7 days it doesn't get very crusty at all. Gets difficult to get them on the chill quick enough in February when temperatures are getting near 40

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Here's an interesting take on ageing meat. I'm not sure if I saw this shared on here or somewhere else. Basically in this system they work towards a minimum of 40 degree day grades. if at 10C then 40/10 = 4 days. If at 4C then 40/4 = 10 days. I don't follow this myself but it's an interesting take on it
https://www.tasteofthewoods.com/blog...20aging%20time.