meat aging
Large game is best aged, just like beef or pork. This allows acids in the muscles to break down, so the meat will be more tender. As a rule, age a carcass for 3 days for every 100lbs of live weight.
That's where you get the usual week for deer, 2 for moose. That being said, I don't think there's anything tastier than FRESH whitetail back-straps fried up with seasoning salt!
Obviously this rule only works temperatures permitting, and the best temperature for aging is just above freezing. If the temperature is above 10c, you'll want to process it within a couple days. Also, the meat should be kept covered either with the hide or cheesecloth, and not hung in direct sunlight.
I also use a small propane torch for burning off hairs after skinning, washing never seems to remove them. After I singe the hairs off I wash off the carcass.
Cheers.
Tim H
Large game is best aged, just like beef or pork. This allows acids in the muscles to break down, so the meat will be more tender. As a rule, age a carcass for 3 days for every 100lbs of live weight.
That's where you get the usual week for deer, 2 for moose. That being said, I don't think there's anything tastier than FRESH whitetail back-straps fried up with seasoning salt!
Obviously this rule only works temperatures permitting, and the best temperature for aging is just above freezing. If the temperature is above 10c, you'll want to process it within a couple days. Also, the meat should be kept covered either with the hide or cheesecloth, and not hung in direct sunlight.
I also use a small propane torch for burning off hairs after skinning, washing never seems to remove them. After I singe the hairs off I wash off the carcass.
Cheers.
Tim H


















































