Aging your venison before you rocess it?

[DonBo]

First, the muscles go into rigor mortis, a stiffening lasting at most 24 hours. Butchering a deer during rigor mortis is one of the worst things you can do. It can cause a phenomenon called shortening, where the muscles contract and remain tougher than if butchering took place a day later.

I found this to be true. The times I've had to butcher soon after taking the animal because of the weather, the meat gets very tough. Now I will quarter the deer and put into a refridgerator for a day or two.

[Studer]

We have always shot deer during the weekend and skun em, bone em, and package em within two days of the kill. This is if the temp stays cool enough. It is also kind of fun to do this and i enjoy a little more "bonding" time. Anyways, everyone has their own way of doing it I see. Good luck

[Stratosman]

What? The real suprise here is that you shot a deer Joel. Nice job.

[Cooter]

Quote:

What? The real suprise here is that you shot a deer Joel

I'm thinking it must have been one of those suicidal deer - probably on its way to the nearest, busiest highway when he shot her

[Hotspotter]

Actually was coming from the direction of the highway! I was it's last chance for death, as it was too stupid to be hit by a car. Just a dry doe to take some pressure off. Can hold out for a nicer buck now.

Joel

[BLACKJACK]

We do 8-10 deer per year this way, and never "cut" our ground with pork or beef.

I've always wondered why people would want to take a nice lean pound of burger and add a bunch of fat to it!!! Most of my deer goto a butcher shop and they always ask, I can just imagine them putting big chunks of lard in with the venison trimmings - yuck!!

[Deitz Dittrich]

I think this is a very true statement. Congrats on the deer my friend!!

Quote:

Too often, "aged" simply means "procrastinated."

[Hotspotter]

Originally Posted By: jnelson

We do 8-10 deer per year this way, and never "cut" our ground with pork or beef.

I've always wondered why people would want to take a nice lean pound of burger and add a bunch of fat to it!!! Most of my deer goto a butcher shop and they always ask, I can just imagine them putting big chunks of lard in with the venison trimmings - yuck!!

Beef and pork fat, unlike venison fat, actually impart good flavor. But I agree, throwing in all that extra fat isn't needed. That is, unless they use poorer cuts, or worse, are less careful with their venison and need to "hide" certain flavors with certain other flavors. Same thing with overly peppered or spiced venison products. Makes me wonder what they're hiding.

[DonBo]

I add chuck steak to my venison trimmings. Adds a nice flavor and some much need moisture.

[Tippman]

Seems like there are many different opinions on this topic but here's mine from experience:

When possible I let my deer age for up to about 2 weeks, I've even gone longer. I have definately noticed a difference in the tenderness with aging. Of course the most important thing is you need the right conditions. I accomplish this by opening and closing the garage door with day and night temps to keep them in mid 30's, of course with outside weather cooperating. By doing this I'm usually able to peel the backstraps right out after starting them with a knife they are so tender. In fact I usually wait to fill my doe tag until it's late enough in the season and with favorable weather conditions to accomplish this.

If I shoot a deer early in the season I will usually quarter it out and let it sit in the fridge a couple days to get past that first rigor mortis stage. Ever notice how tough those nice tenderloins are if you cut them out right after shooting a deer and fry them up. Try waiting a day before doing this and there is no comparison.