Wet aging

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22-03-2021, 10:33 PM
Jake77

Wet aging

Been trying some wet aging last couple of deer. Seems to work pretty well, 2 weeks at 2-3deg then into the freezer resulted in some tender mild tasting meat out of a mature hind. Some websites recommended opening and draining out the vac pacs every week which is a pain in the ass as you have to wash out the bag and pat it and the joint dry before resealing, half the time I end up trashing the bag and doing a new one. Going to try leaving some packs in their juice this time, anyone else try this and have an opinion either way?
23-03-2021, 04:16 AM
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.
23-03-2021, 10:21 AM
Trout

Quote:

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.??
23-03-2021, 10:34 AM
Cigar

Vac packed beef from the works we work on it being fine in the fridge for four weeks - unless there is a pinhole in the bag!
23-03-2021, 10:54 AM
Tahr

Quote:

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.
23-03-2021, 10:57 AM
Stocky

For dinner last night I ate some backsteaks from a deer shot the 31st of Jan. It was never frozen just got vac sealed. Was beautifully tender however I do think it was more mild at around a month in. So next time I will try draining the liquid at about 2 weeks. I have some chammy in the fridge that's about a month in now that great.
23-03-2021, 12:52 PM
Trout

7 weeks in the fridge, vac sealed=beautifull n tender.Must have been a cold fridge.??
23-03-2021, 01:34 PM
DavidGunn

Quote:

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.
23-03-2021, 05:45 PM
HOO

I was given some vac sealed back straps (don’t have a vac sealer) and left them in the fridge for about 3 weeks before eating, they were pretty damn good

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23-03-2021, 09:24 PM
Stocky

Quote:

Originally Posted by Trout

7 weeks in the fridge, vac sealed=beautifull n tender.Must have been a cold fridge.??

Well it's not zero degrees as its not frozen but its in the crisper to try keep temp more stable when opening doors.
23-03-2021, 09:26 PM
mopheadrob

My boss has been trialling an UMAi dry ageing system. Raves about it. Similar process - vac-pac in special breathable bags and leave in fridge, but for 28-45 days.
23-03-2021, 09:30 PM
Stocky

Quote:

Originally Posted by Trout

7 weeks in the fridge, vac sealed=beautifull n tender.Must have been a cold fridge.??

Settings reckon it's 3 degrees. That's the longest I've wet aged anything. Regularly wet age with seasonings 4 weeks before freezing. Was just a bit of test. If I get sick maybe ll shorten it up. To fair I did think it had better taste at 4-5 weeks if maybe marginally less tender. I
15-04-2021, 06:28 PM
zeropak

I don't believe you should empty the residual blood out of the bag part way through the process. It would be a bit of a pain in the arse to do plus not really required. The residual liquid in the bag is not really causing any problems. I have some customers wet aging up to around 3 months in a good cold fridge. Anything after about 2 weeks is giving a positive result. The advantage of wet aging over dry aging is firstly it is a lot simpler to do but also it is possible to do smaller cuts or even pre cut steaks with no waste, dry aging must be done on whole muscle groups.
15-04-2021, 06:33 PM
JessicaChen

Is it possible to get meat vacuum packed at a shop? Like bringing my own meat in and getting them to vac pack the meat for a fee. But then again a vac packing machine can cost less than 100 dollars.
15-04-2021, 07:44 PM
Chur Bay

Just save up and get a vacuum sealer. Now you have your first Deer you will be knocking them over thick and fast.
15-04-2021, 07:59 PM
tamamutu

Best present I ever bought for myself was a vacuum packing kit
15-04-2021, 08:37 PM
Stocky

Quote:

Originally Posted by tamamutu

Best present I ever bought for myself was a vacuum packing kit

Quote:

Originally Posted by JessicaChen

Is it possible to get meat vacuum packed at a shop? Like bringing my own meat in and getting them to vac pack the meat for a fee. But then again a vac packing machine can cost less than 100 dollars.

Just buy one it will make processing meat way easier. Glad wrap is a good alternative to stop freezer burn.
15-04-2021, 11:13 PM
tiroahunta

Quote:

Originally Posted by Stocky

Just buy one it will make processing meat way easier. Glad wrap is a good alternative to stop freezer burn.

I’ve cottoned on to glad wrap now. Cheaper than vacuum pack and about as fiddly....

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16-04-2021, 08:08 AM
Stocky

Quote:

Originally Posted by tamamutu

Best present I ever bought for myself was a vacuum packing kit

Quote:

Originally Posted by tiroahunta

I’ve cottoned on to glad wrap now. Cheaper than vacuum pack and about as fiddly....

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Can be better I find but I wet age everything so its not suitable
16-04-2021, 09:36 AM
Boxton

The other advantage of the vac pack is that as per another thread...some of us make up casseroles etc plus or minus the liquid then vacpac it freeze it and then unzip it when needed and slow cook it.
A little prep...lots of easy winter meals.
Besides....venison doesn't last 7 weeks at my place...lol
16-04-2021, 09:37 AM
outdoorlad

I’m giving wet aging a go at the moment with couple stags I shot recently, tried some back steak the other night at 12days and it wasn’t gamey at all.
16-04-2021, 09:49 AM
JessicaChen

1 Attachment(s)

Yeah I’ve decided to pick up a vacuum sealer. Anyone got opinions on affordable value-for-money brands? I’ve already broken down my deer into packable cuts.
Attachment 165303
16-04-2021, 09:53 AM
Moa Hunter

What about anaerobic bacteria, anyone for Botulism toxin ?
16-04-2021, 10:13 AM
JessicaChen

Quote:

Originally Posted by Moa Hunter

What about anaerobic bacteria, anyone for Botulism toxin ?

https://www.sciencedirect.com/scienc...40002020301337
I found this study. A bit wordy but the main take home message is that even on meat intentionally inoculated with the botulinum spores, meat still had no neurotoxin after 25 to 50 days storage in vacuum sealed packs. Safe days differs between meat types. Beef safest. Should overall be ok.
16-04-2021, 01:27 PM
tamamutu

1 Attachment(s)

Attachment 165326

$199 from a fishing orientated sport shop in Turangi, it's over a year old and hasn't crapped out yet. Its done heaps of work
16-04-2021, 05:49 PM
Stocky

Quote:

Originally Posted by tiroahunta

I’ve cottoned on to glad wrap now. Cheaper than vacuum pack and about as fiddly....

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Haha yeh I enjoy wet aging so I've gone away from it a bit
16-04-2021, 06:07 PM
Chur Bay

I have a Russell Hobbs from Briscoes . It does what I need. Had it for a few years now. Wait a week or two for their next sale
16-04-2021, 06:12 PM
Brian

Mines a food saver. Has lasted well.
16-04-2021, 07:32 PM
AJS

Great work . Have been wanting to set up a chiller based on my old job in a beef slaughter house looking after the chillers. The animal 2 sides at -2C with garden irrigation fine spray every hour for 5mins .We did it for 12 hours . My understanding is it draws the moister out .Result a crust on the beast then further chilling for prime meat. One day lol I have the meat rail.
16-04-2021, 08:09 PM
outdoorlad

Mines a food saver, got it half price at Briscoes.
16-04-2021, 08:39 PM
Kiwi-Hunter

I just use pallet wrap, it's better than glad, but probably the same maker, it go a long way.
KH
17-04-2021, 07:55 AM
Hunty1

@Kiwi-Hunter I'm guessing pallet wrap isnt food grade plastic? I'd be concerned about what leaches out and into your meat. Might be fine but could be worth checking.
17-04-2021, 02:38 PM
Kiwi-Hunter

Quote:

Originally Posted by Hunty1

@Kiwi-Hunter I'm guessing pallet wrap isnt food grade plastic? I'd be concerned about what leaches out and into your meat. Might be fine but could be worth checking.

Never noticed any change, plastic fantastic, will wrap it up.
Leaching, yeah right.
KH

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