Just save up and get a vacuum sealer. Now you have your first Deer you will be knocking them over thick and fast.
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.
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
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.
Shut up, get out & start pushing!
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.
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$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
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.
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
Mines a food saver, got it half price at Briscoes.
Shut up, get out & start pushing!
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