Hanging and aging meat

W

wileC

New member
a couple of guys that i know who have shot and processed many a game animal including and old timer who's a retired farmer and former butcher and hunter tell me that they firmly believe in hanging the meat for anywhere from 3-6 weeks. Of course that's taking in all environmental factors are optimal tempature etc... they claim it can make a substancial difference in the taste of the meat. Any experience and thoughts on this?? Also any websites that might have info on this?? Thanks
 
Aged meat is generally more tender. Keep in mind, that what "aging" is, is actually "rotting". The process is slowed greatly assuming the temperatures is low enough, but that still what it is. A few days, maybe a week in a cooler, not a bad idea.

The thought of eating 6 week old rotten meat makes me a bit queasy though. If they do this with beef, please don't tell me. I prefer to live in ignorance.
 
I have always tried to butcher any deer I have gotten within twenty-four hours of shooting it. The gamey flavor of venison comes from the connecting tissue between the muscles breaking down. I usually have very tasty venison when I get it porocessed right away, so I will continue doing just that.
 
+1 RPAPA. We always take the shortest route to the freezer. We shoot, gut, haul and butcher; usually in 3 hours or less(mule deer). NONE of it has ever been gamey. two of five were a 'little' tough, but, very tasty. An OK trade off for us since we have a recipe that seems to tenderize those that are a little tough.
 
The aging of meat is a very common practice. It is done to almost all meat that hits the supermarket. Normally it is aged for about 10 to 14 days. Some shorter and some alot longer. The flavor of meat can be determined by the aging process. Basically the enzymes are breaking down the proteins and making the meat more tender and flavorful. As it is true that technically it is rotting (sort of) it is almost esential is some areas of meat processing. If you every do age any. (I recommend you try it) be sure that you have a place to keep your temp's consistant. Variations in temp can be good or catostophic to the meat. I always age any beef I do for 14 days. I only let hogs hang a day or two as this aging process doesn't do much for pork. Deer that I shoot always get 7 to 10 days. Before you try anything please do a little research as to proper temp's and care of the meat. Also getting the meat cooled quicly as possible also makes a difference. A deer that lays in the back of a truck all day with body heat traped in the body cavity all day will most certainly get a very gamey taste.
 
I also forgot to add that part of the hanging aging process is to give the meat time to bleed. Letting the meat rest and let any excess blood that may have gotten trapped in time to get out will also make better meat that is not as harsh tasting. You will notice that even though you thought all the blood was drained in a few minutes of slaughter or harvesting, if you hang the carcass for a couple days you will notice a pool os blood below it.

Sorry to any with a weak stomach for such info, but I wanted my post to be informative.
 
with a deer i will let it hang usually for a week depending on the temperature (low to mid 40's). once it starts getting mold growing on the outside its time to cut and wrap.
i also pour vinegar over the carcass every 2-3 days.
 
If it's nice and cool, I'll let mine hang a day or two, but that's about it. I don't mind icing it for 3-5 when I have to, but mostly I like to let rigor set in and relax (to maximize the length of the muscle fibers), then start putting meat in the freezer. If I was independently wealthy and could buy a nice walk-in cooler, I might experiment with longer hang times, but I don't have the luxury. I'll stick with what I know works.
 
I work with a woman whos husband raises beef cattle. She told me to hang meat 24 hrs for every 100 lbs of hang weight. They butcher 10 to 15 cows a year. She sales me the beef for whatever the market price is that day per pound when they take the cows for slaughter. Very tasty stuff!
grin.gif
I now hang for no longer than 48 hrs.
 
I have always cut and wrapped mine the same day as I dropped it.If its late I'll take a 2hour snooze. Done and over with. Aging beef is a different story their fat is in the meat.
 
From the link above:

Quote:Extremely lean beef won't age without spoiling as it needs that protective fat coating.

Wild game has very little fat, so by this guy's own admission you don't want to age it very long. I'll stand by my day or two (a bit longer if it's really cold you ice it and keep it iced).
 
Aging will tenderize but it will impart the gaminess from the fat and tissue
into the meat. Good way to ruin the flavor of a good animal. Cows have great
flavor in the fat, so aging works. I am of the "shortest time to the freezer crowd" also.
 
I invariable drop my animal in the last seconds of light and get to clean by flashlight. Usually overnight hanging and then off to the processors.

I vividly remember when I was a kid and you could get 100 extra tags for everything, and my folks cut their own. My mom,dad, his cousin and his cousins wife all tagged out. The 2 car garage was nothing but wall to wall hanging meet. The did nothing but cut meat for about 17 years. I not only graduated, but put my kids through college before they were done. Probably pretty tender by then
smile.gif
 
Deer I usually let hang for 3-4 days before taking to the butcher. How long before he gets to it is beyond me. Always tasty and never sick.
 
I don't want mold growing on my meat. Or anything else I plan to eat for that matter.

In my neck of the woods it is usually never cold enough to let it hang for more than a night if that. I quarter mine asap, and ice down in an ice chest. I then drain the blood off for a day or so and process. Works fine for me.
 
Neioawaarcher is right about the enzymes breaking down the tissues to change the flavor/toughness of the meat. However, hogs/buffalo/all types of venison lack the enzyme to make it happen. Science says it won't help. Some folk's testimonials say that it will but the weekness of testimonials is that they have room for error and misunderstanding. Like neiowaarcher's opinion in this case, testimonials have some legitimate backing/justification but miss the mark on overall accuracy.
 


Write your reply...
Back
Top