Therefore aging is sometimes referred to as a decaying process, but understand this is not the same as spoiling your meat. Wet aging is relatively new. Essentially all you do is vacuum seal your meat and leave in the fridge for 7 to 28 days.
Furthermore, what is wet aging venison?
Wet Aging (before freezing):
The venison is deboned and the muscle groups are separated and then vacuum sealed and kept in a refrigerator for 7-14 days. Then the venison is removed from the vacuum bags, and processed as desired (steaks, etc…). Then it’s vacuum sealed and frozen.
Hereof, what is the best way to age venison?
The first, and simplest, is in a cooler on ice. Next comes dry aging, simply hanging the venison in the proper temperature range, be that outdoors, in a meat locker or inside a spare refrigerator. The final method is wet aging inside a vacuum sealed plastic bag either in a meat locker or refrigerator.
How can you tell if venison has gone bad?
Feel the outside of the venison before you begin cooking. Spoiled venison will feel wet and slimy to the touch. Good venison will be damp but not slippery to the touch.
How long after you kill a deer is the meat good?
For whole pieces of meat like steaks and roasts, you’ve got 3-5 days of freshness if you refrigerate. If frozen, that extends to 9-12 months. Some say that frozen venison will keep in your freezer for up to 2 years.
Should you dry age venison?
Typically for the best balance of flavors, venison should age for between 18 to 21 days. Provided you have the space, aging can be a very simple process. The key to dry aging is absolute temperature control. … This is the perfect environment for venison’s natural enzymes to begin to break down the tough tissue.
Can you wet age pork?
In comparison between aging methods, wet-aged pork cuts had a significantly higher WBSF value than the dry-aged pork cuts at 21 days of aging.
Is aging deer meat necessary?
A young doe might need to age for only three to five days, while a large, older buck might need to age for eight to ten days. Aging deer meat for longer than ten days isn’t recommended. The deer meat should be aged at a constant temperature, between 38 and 40 degrees. Deer burgers, or venison burgers.