Thread: Wet aging

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.??