Thread: Wet aging

When I worked in chiller/freezers at meat works we chilled (2 degrees) vacuum packed cuts for 2 weeks before freezing, no draining or re-vacuuming...trials were done on some cuts for 6 weeks without problems...I have stored venison cuts in plastic bags under water in the creek to beat the flies, but that is only for the duration of the hunt which on occasion has been 10 days.

Originally Posted by DavidGunn

When I worked in chiller/freezers at meat works we chilled (2 degrees) vacuum packed cuts for 2 weeks before freezing, no draining or re-vacuuming...trials were done on some cuts for 6 weeks without problems...I have stored venison cuts in plastic bags under water in the creek to beat the flies, but that is only for the duration of the hunt which on occasion has been 10 days.

So did you suck out as much air as possible out of the bags of venison befor you put the bags under for water for 6 to 10 days.??

Originally Posted by Trout

So did you suck out as much air as possible out of the bags of venison befor you put the bags under for water for 6 to 10 days.??

I do. I use ordinary tramping dry bags and push as much air out as I can before closing it off. Have left meat in a creek for a week no problem.

Originally Posted by Trout

So did you suck out as much air as possible out of the bags of venison befor you put the bags under for water for 6 to 10 days.??

No need to suck air out, lower bag into water and all the air is forced out, then fold top of the bag under itself. Place rocks and/or sand over submerged package.