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Post by cyclist on Jan 4, 2024 12:30:33 GMT -5
Does anyone do this? How and how long?
I age a dressed pig, uncovered, in a fridge for at least 4-5 days. Venison the same way, maybe a little longer.
I also age my quail and rabbits.
I have these big plastic tubs that fit in the second fridge. I can age two 100 pound hogs at the same time.
I think it makes a difference.
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Post by ferris1248 on Jan 5, 2024 9:06:18 GMT -5
When I first saw the title I thought you were talking about getting old.
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Post by jcbcpa on Jan 5, 2024 12:57:58 GMT -5
My ex-father in law was the manager of a large plantation in SW Ga and they had a room especially for aging game (quail).
The one thing that I remember is that they would age quail for 4 or 5 days I think, with the innards in them. It really did
make a difference in the taste in a good way.
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Post by cyclist on Jan 5, 2024 14:32:50 GMT -5
My ex-father in law was the manager of a large plantation in SW Ga and they had a room especially for aging game (quail). The one thing that I remember is that they would age quail for 4 or 5 days I think, with the innards in them. It really did make a difference in the taste in a good way. I do the same,in the past rumor has it birds were hung by the neck until they dropped. Ferris, ain't name game to aging...its serious business! Lol. |
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tater
Junior Member
Posts: 29
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Post by tater on Jan 9, 2024 17:50:44 GMT -5
I age all of my deer and have been for years. De bone the meat and put it in SEALED plastic bags. Put it in a cooler that fits in your fridge packed with ice. I have one in my shed. Keep the meat dry. Set your fridge to like 34 if possible. Check the ice every few days to make sure the cooler is packed. Wait at least 2 weeks 3 is better. Cut up how you want and it will be very tender and good. You can thank me later
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Aging game
Jan 10, 2024 10:27:37 GMT -5
via mobile
Post by swampdog on Jan 10, 2024 10:27:37 GMT -5
Only aged one deer in a walk-in cooler years ago. Can’t say it was any better than cutting one up after the hunt and eating fresh and freezing the rest.
If I still had access to a walk-in I might try that again. Unfortunately every fridge I have is full of something. I don’t feel good about managing the ice chest process.
As always an interesting topic.
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Post by johngalt on Jan 16, 2024 15:16:17 GMT -5
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