Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Food and Beverage > Cooking & Pairing > Bad Venison??
Reply
 
Thread Tools
Old 12-29-2008, 12:38 AM   #11
Ceedubya
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: Helena, MT
Posts: 1,515
Liked 11 Times on 11 Posts
Likes Given: 11

Default

I never let venison age. I don't see the point, it does not have the fat content and marbling of corn fed beef. I have left them for a day, or two, just due to the fact that I didn't have the time to do it right then.

Antelope I never let age, get em quartered, boned, cut and in the freeze as quickly as possible.

I had a client 8 years ago that was a game processor and needed some extra help during the season. I always wanted to learn more, so signed up to help for 4 nights a week for about a month. We had an elk that was left in a horse trailer for 4 days. That was nasty! We were skinning it and when the front shoulders were opened up it was the foulest thing I have ever smelled.


__________________
Hey, careful, man, there's a beverage here! - The Dude

I don't understand the purpose of the line, "I don't need to drink to
have fun." Great, no one does. But why start a fire with flint and
sticks when they've invented the lighter?
Ceedubya is offline
 
Reply With Quote
Old 12-29-2008, 02:41 AM   #12
Docapi
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2007
Posts: 191
Liked 2 Times on 2 Posts

Default

Quote:
Originally Posted by Ceedubya View Post
I never let venison age. I don't see the point, it does not have the fat content and marbling of corn fed beef.
Marbling or fat content have nothing to do with it.

Aging is a controlled process where bacteria are allowed to start breaking down the fibers of the meat.

Letting the deer hang for 6 to 10 days (depending on temperature) results in more tender, flavorful venison.
__________________
Primary: nuthin
Secondary: Dandelion wine

Bottled: Edwort's Apfelwien #1 Edwort Apfelwien #2, Joes ancient orange mead, island mist kits x2.
Docapi is offline
 
Reply With Quote
Old 01-03-2009, 07:49 PM   #13
RayInUT
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Draper, UT
Posts: 449
Liked 3 Times on 3 Posts
Likes Given: 1

Default

Quote:
Originally Posted by Docapi View Post
Marbling or fat content have nothing to do with it.

Aging is a controlled process where bacteria are allowed to start breaking down the fibers of the meat.

Letting the deer hang for 6 to 10 days (depending on temperature) results in more tender, flavorful venison.
True story! Let an elk age for a couple weeks at least. If it smells like ammonia though you need to chuck it in the garbage. As someone else said, trust your nose!
RayInUT is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Anybody cook Venison Heart? Ceedubya Cooking & Pairing 11 02-05-2009 09:28 PM
I Have Venison...Now what?? Revvy Cooking & Pairing 34 01-06-2009 09:17 PM
Your Venison Chili Recipes.... Revvy Cooking & Pairing 6 12-22-2008 08:58 PM
Lets talk Venison RC0032 Cooking & Pairing 19 11-26-2008 02:33 AM
Venison Recipes?? Tophe Cooking & Pairing 14 11-30-2007 11:42 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS