How to Age Deer Meat at Higher Temperatures
Aging deer meat is essential for ensuring flavorful and less gamy venison. Dear meat should never be aged at too high a temperature, because it will promote the growth of bacteria. The ideal aging temperature for venison is 35 to 40 degrees Fahrenheit; however, many hunters begin the aging process in higher temperatures by simply hanging the deer in a garage or barn, in an open-air setting. Many hunters believe that this results in a finer meat.
Other People Are Reading
Instructions
-
-
1
Gut and bleed the deer as soon as possible after shooting. Leave the hide on.
-
2
Hang the unskinned deer for 24 hours. If the temperature where you live gets above 50 degrees, pack the inside of the deer with ice. Letting the deer hang before skinning, processing and refrigerating allows the blood to drain and the meat to tenderize.
-
-
3
Skin the deer and continue to let it hang. If the temperature where you live stays below 40 degrees, let the deer hang for five to seven days. Periodically check the deer to make sure that the meat isn't drying out too much. If the temperature goes up to but not over 50 degrees, pack the inside of the deer with ice and let the deer hang for one more day. If the temperature is above 50, the deer should not hang in the open-air setting any longer.
-
4
Skin the deer and take it to the butcher for further aging in a cooler, temperature-controlled setting or quarter it yourself and continue to age the meat in a refrigerator set to 35 to 40 degrees. The total overall aging time for deer meat is two weeks.
-
1
