I don't have access to a walk-in cooler, so I skin my deer, quarter it, put it in heavy contractor grade trash bags and seal it to keep the moisture out. Then pack it in ice in a cooler with the plug open. Refresh the ice as needed to keep it completely covered. I usually age it around 14 days and it makes an awesome difference in the texture and the taste of the meat. I just processed my 58th deer this past season and I'm still learning new techniques but skinning and cooling the meat quickly, keeping it clean and aging make a huge difference. I rinse the carcass and then use a propane torch to get rid of the hair that is clinging to the meat before I age it. Love this video, wish I had access to a large cooler until then I'll keep it packed in ice. Thanks for another great video!
I age my venison 7-10 days. That seems to work best for me. The best wrapper to protect the meat while it ages is the wrapper it came in. I don't skin till I am ready to process the carcass. The meat stays nice and moist no dry out or waste.
I shot a few deer this year, and it seems like the longer it hangs the better. I've heard that your supposed to leave the hide on it until your ready to process the meat, and that's why it might be a little dry.
I live in michigan and everyone i hunt with leaves the hide on. Keeps the meat from drying out like we saw in the video. We have done plenty of deer both ways though and just found up here with our colder temps keeping the hide on works the best.
Yea,theres 2 trains of thought on that.dry age with hide on(more moisture retained) dry/or / wet aged with hide off,more flavor.its really a crap shoot.2 deer same herd same place ones rubber the others melt ing chocalte...msame thing with geese.ultimately you dont know till you put a fork to it.
@@jasonclark3781 being out west u deal with bigger animals like mule deer and elk and with that body mass I don't think u have much of a choice especially on a back country hunt but if u can get a truck to it then it could be a game changer.... that being said good luck finding a cooler that can hang an intact elk lol
@@dangerousdylan6262 lol, no Elk get quartered up to pack out but I blacktail hunt which is smaller than whitetail from what i can tell. This year I didn't only because I could drive right to it on a buddies farm with a 45min drive home.
I have harvested lots of deer mule and whitetail and elk. I have found that if you can get them to start cooling as fast as you can it truly makes it better. While a walk in cooler is nice you don't always have that options, getting it is the biggest job you can put it in cooler and put plenty of ice and keep draining and put more ice works really good.
I was manager of a plantation for several years and our goal was to harvest 300 deer a year. We had a cooler that would hold up to 100 at a time. We would hang it for 14 days although you need to remove the tenderloin at 10 days. We field dressed and left the hide until time of processing. What a difference it makes in the quality of the meat without having the gamey taste.
You're correct, the loin does continue back into the rear quarter, but it tapers down in size pretty quick. I prefer to break it down like a side of beef and have some nice sirloin steaks or roasts.
Lmao I’ll stick to aging steaks. I like my venison as fresh as possible, keep on eatin that ol meat ol timer. Kill it quick, clean it quick, process and freeze quick. But y’all have at it doing it your way.
I live in Texas and do not have a fancy walk in freezer. I always skin and quarter my deer, then put them in a cooler and cover with ice. I drain the water out daily and add more ice for 7 days. I’m not saying it’s better but seems to work fine. The meat is always awesome !
LFG the biggest thing that I found out with deer the BEST way to get a consistent great tasting deer is to marinate your meat for around 24 hours. I like a 75%to 25% soy sauce to terryaki and season before marinating.
The hind quarters have 3 major muscles in them that you can separate and cut steaks from if you don't want to do roasts. They are very tender cuts that are underutilized in my opinion. Also, we hang and age our deer with the skin on. It will not dry out the meat nearly as bad.
If yall don't have access to a walk in refrigerator. You can do the way I do. I quarter it and put it into tubs to fit in my refrigerator. I let it sit for about a week. Then process it and put in the deep freeze. Tastes amazing everytime. 👍
The second doe I have ever shot we let hang for 12 days and the meat was so tender. A forewarning here you got to hang it in a cool dry place because if not if you hang it when it's a little bit warm more than likely a fly will lay some maggots in some of the meat. I've had that happen to me before 2 where we just had a warm humid week I took this doe on the opening day of bow season 3 years ago and it was unseasonably warm and humid and yeah we had a maggot problem had to scrap a lot of the meat so be careful make sure y'all store it properly if you don't hang it in a cool dry place then you're going to have some issues aging your meat. Lfg does a good job explaining exactly what you should do. The longer you hang it in a cool dry place the more of the flavors come out and the more tender the meat will be.
Tried a tip from an old hunter and that was to soak the back straps and tenderloins in salt water over night. Takes the game flavor out of it and makes it even more tender. It pulls the “gamey” blood out of it but still leaves moisture
I always leave my deer hang for weeks!! But I also live in upper michigan where it gets to -20s sometimes but it's always freezing during deer season so we can leave them hang on the buck pole!!! 💯💯💯 Some things about Michigan I love but man is it get cold here and tons of snow!!!
I was telling lunkers to put his cuts after he keeps them in a ice chest for a few days to put it in freezer bags and store it in the fridge for over a week and the greatest meat ever
I live in Michigan and i have aged deer in the cold we have here most winters and there is a huge difference in the quality of the meat. The best venison i have ever had aged for 3 months unreal.
this is good intel. beef are best 3-4 weeks, and we have 2 hanging deer and will let the back half of the bigger one hang by the gambrels till i get back after wy sled trip... so a month and try that. thanks again.
A good boning will help with the silver skin. I've also use a filleting knife to get it off. I also hang mine for about 10-14 days weather permitting here.
My understanding is that aging is essentially a controlled rot which allows “good bacteria” break down the collagen that binds the proteins together in the meat. This good bacteria can operate at temperatures above 40 degrees and bad bacteria operates at temperatures above 50 degrees. If the meat freezes, all the bacteria dies. So I’ve always kept mine around 45 Degrees for a target time of 6 days before I break it down into the freezer. I also move all the parts of the animal in their natural range of motion once a day and you can feel the connective tissue giving as you move it
i usually let mine hang for 10-12 days if it is a buck and 5-7 days for a doe. i hang them with the hide on them to keep them from drying out and losing meat due to trimming. they are super tender and delicious....
Tip to get the silver skin off. Start the cut flip it over so silver is down on cutting board. Then hold on to silver skin with your fingers and put fillet knife between skin and meat. Then press fillet knife against the cutting board and start cutting away from you. Works pretty good once you get the hang of it.
For your chicken cage you could run some wire across the top and hang cd's from it so they blow in the wind and scare birds that try to get your chooks, there is also a cable that makes a noise when the wind blows across that also scares birds
I think your next wood project should be building a pergola over your deck. It will give you a little shade on those hot Texas days but also a place to put some lighting so you don't have to cook with a headlamp haha
I just recently got my first whitetail deer and I'm editing the video now.. but normally I've just got it processed the day after the kill.. man venison is so good
LFG this Friday afternoon at 1pm on ESPNU Texas A&M volleyball will be playing Wisconsin in Madison in the round of 16 in the NCAA tourney.The coaches neighbor had three computers set to log in one minute after tickets went on sale and they were all gone. +7400 seats.
What's up Rackley.. yeah definitely leave the Hide on next time. A lot less waste.And the easiest way to get the silver skin off a backstrap is treated like the skin of a fish. flip it over and run your knife flat on The cutting board. Cut straight down in the middle of the backstrap (not through the Silverskin) and work it out from the center.
A way to cut down on all the waste from the crust of hanging you can just keep the meat on ice in a cooler for 7 days but make sure to drain the blood off and add new ice as needed but it does the same thing as hanging one. Just a suggestion love the channe.
I hang mine up a tree when it 30 to mid 30s wrapped in cheese cloth for the few bugs that are out not to get in to for about 5 to 8 days depending on the temps longer the colder. This is how my grandfather thought me. I sure miss him now
Dip in flour salt and garlic milk and egg.fry in in some oil omg it’s so good.then make gravy with left over oil it’s so good and some rice can’t beat it. Call your chicken fried back strap.
This is like we do it in Sweden. We always hang our meat. Usually we let it hang so it adds up to 40. So 5° C for 8days adds up to 40. So it all depends on the temperature you hang it in.
What the deer eats plays a large part on how it tastes as well. The corn-fed deer taste a lot better than say, a deer that lives in a swamp. The swamp deer will taste a lot more gamey than the corn-fed deer. That one will taste more like store-bought beef.
Next time you cut off the silver skin on a back strap try flipping it over and fillet it like a fish. I have found that way works best! You do need a sharp knife though (shouldn't be a problem for you).
Can you get a way with putting the deer in a fridge for a week or two? as in a normal fridge, if the deer can fit (urban hunter here, I have a tiny condo, and stuff dears into my small BMW backseat) Secondly, How do you feel about skinning it a week later, this way it does not dry as much?
The enzymes in the meat after a while start to break down. Letting a deer hang for about 24 hours will allow the muscles to relax and the meat to cool. Ideally, a deer should hang for five to seven days for maximum flavor and tenderness.
Have been aging deer meat for quite some time now here in Virginia but no walk in coolers in the fridge air tight trash bags 5 to 7 days depending on size
Bingo! I have 4 ThermaPens LOL 1 stays out in the outdoor kitchen, 1 hangs out in the brewing area(I brew beer), 2 in the kitchen because I always seem to misplace one... go with the orange color on the handle, makes it easier to find!
There is a control they make now you can turn a window ac unit into a cooler. Make your own walk in at home! It's called a coolbot works great keeps our deer at 35 even at 80 outside.
I raise and butcher beef steers and hogs. Beef you hang and season, hogs cool and cut. Comparing meat and fats deer are more like hogs. Get temp out and cut Hanging and aging is excuse for not getting done. I have done both.
Best way to get rid of game is to soak in a cooler full of ice for at least 4 days after you quarter down and replace the ice when needed. Draining daily for the blood to get out COMPLETELY. The blood is the key. Hanging doesnt rid of everything
To get that silver off poke the tip of your knife just underneath it and pierce it through just a little further up and fillet to the end but use the dull side of the knife instead of the sharp so you're not cutting into the meat at all
I hunt in Texas. I don't have a freezer or the luxury of leaving deer outside because of the temperature. Most of the time I butcher the deer where I shot them. Lately, I leave the meat in a fridge for days, then I use a tenderizer. Kinda hacky but it works. The meat hasn't been chewy. When I lived in NY I was able to hang the deer in the yard for a bit. Oh well.
Another thing that could impacts the taste when air aging the meat is poor hygiene while butchering. Wash the knife several times and use gloves. You could also use pineapple to tenderize the meat further :)
I age mine hide on. Doesn’t dry out the outer portions of the meat. I know butchers are required to take the hide off first but I butcher my own and live in Ohio so it’s usually cold enough to just hang it in the barn. Gonna be a bit warm this next week so I just deboned the doe I shot yesterday and put all the meat in ziplocks and then I can let it age in my fridge without drying out.
Call me amateur, but I always age mine hide on. It cuts down on meat loss big time and as long as the area it’s stored is clean it doesn’t effect anything negatively.
The side under the skin won't age the same... part of meat aging process is the drying out of the meat, that water loss concentrates the meat flavor. And you don't lose that much, 1/8 inch or so. BUT it needs to be done in a temperature controlled cooler. Just hanging it in the garage or outside won't cut it.
Mary Brown all of mine stay in a walk-in. That 1/8 inch here and there adds up when a large deer is 100 pounds in your area lol. I try not to expose anything to air while hanging if I can
@LakeForkGuy when you take off the shoulders cut a hole at the bottom to put your finger in and pull the shoulder away from the body then cut tight against the body and up past the shoulder blade then before you get to the backs traps cut down you will get a lot more meat off with that shoulder.🦌
Try keeping the skin on next time, it supposedly stops the meet drying out like yours and stops the need for you to trim the meat. Worth the experiment though if it keeps the meat better ?
So DeerMeatforDinner asked who his subscribers wanted to see him collaborate with. I said you. Maybe you can reach out to Robert Arrington there and make some magic together. You both are great hunters, fishermen and with young families.
i live in canada and we hang our deer head up so the blood drain easier. 7 days is a good hanging period but its better with the hide on so the meat wont burn/dry up like yours did.
You was referring to look being like jerky. But real venison jerky is awesome. I like beef jerky but if I had a choice of beef or venison I would choose the venison for sure. 😊
I age all of my deer. A tip or trick I use occasionally is put a little seasoning on your steaks before you vacuum seal them!
How long do you age it
I don't have access to a walk-in cooler, so I skin my deer, quarter it, put it in heavy contractor grade trash bags and seal it to keep the moisture out. Then pack it in ice in a cooler with the plug open. Refresh the ice as needed to keep it completely covered. I usually age it around 14 days and it makes an awesome difference in the texture and the taste of the meat. I just processed my 58th deer this past season and I'm still learning new techniques but skinning and cooling the meat quickly, keeping it clean and aging make a huge difference. I rinse the carcass and then use a propane torch to get rid of the hair that is clinging to the meat before I age it. Love this video, wish I had access to a large cooler until then I'll keep it packed in ice. Thanks for another great video!
I age my venison 7-10 days. That seems to work best for me. The best wrapper to protect the meat while it ages is the wrapper it came in. I don't skin till I am ready to process the carcass. The meat stays nice and moist no dry out or waste.
Rick Haught same here the way I’ve all ways done it
sounds like the best way to me , leave the hide on
I shot a few deer this year, and it seems like the longer it hangs the better. I've heard that your supposed to leave the hide on it until your ready to process the meat, and that's why it might be a little dry.
I live in michigan and everyone i hunt with leaves the hide on. Keeps the meat from drying out like we saw in the video. We have done plenty of deer both ways though and just found up here with our colder temps keeping the hide on works the best.
Yea,theres 2 trains of thought on that.dry age with hide on(more moisture retained) dry/or / wet aged with hide off,more flavor.its really a crap shoot.2 deer same herd same place ones rubber the others melt ing chocalte...msame thing with geese.ultimately you dont know till you put a fork to it.
Out west we soon as soon as possible to cool the meat down faster. Leaving the hid on seems like a whitetail thing.
@@jasonclark3781 being out west u deal with bigger animals like mule deer and elk and with that body mass I don't think u have much of a choice especially on a back country hunt but if u can get a truck to it then it could be a game changer.... that being said good luck finding a cooler that can hang an intact elk lol
@@dangerousdylan6262 lol, no Elk get quartered up to pack out but I blacktail hunt which is smaller than whitetail from what i can tell. This year I didn't only because I could drive right to it on a buddies farm with a 45min drive home.
I aged my last deer 27 days at 45 degrees and wow what a difference. The meat was tender and great!
Seems like a long time.
After a 14 hour day at work, I love coming home to new videos.
LET'S GET A LIKE FOR HARD WORKING AMERICANS!
I have harvested lots of deer mule and whitetail and elk. I have found that if you can get them to start cooling as fast as you can it truly makes it better. While a walk in cooler is nice you don't always have that options, getting it is the biggest job you can put it in cooler and put plenty of ice and keep draining and put more ice works really good.
LFG, we used to let our steers hang for a minimum of two weeks. Smart move.
Watching you guys eat that made my mouth water. I just want to dip it in garlic butter!!
I was manager of a plantation for several years and our goal was to harvest 300 deer a year. We had a cooler that would hold up to 100 at a time. We would hang it for 14 days although you need to remove the tenderloin at 10 days. We field dressed and left the hide until time of processing. What a difference it makes in the quality of the meat without having the gamey taste.
Made you can definitely tell LFG don’t care about what TH-cam thanks.I really like that
Excellent job over there watching that grill. Like a true outdoor chef.
The backstrap muscle actually goes back into the rear legs. Try to get that out next time :)
No they don’t!
@@tylersuess4193 uhh yes they do. Study some anatomy. Muscle attaches to rear legs
They also go into the neck🤷🏻♂️
Yeah very tender cut! Tyler is obviously uneducated on the anatomy of a deer. Jackass
You're correct, the loin does continue back into the rear quarter, but it tapers down in size pretty quick. I prefer to break it down like a side of beef and have some nice sirloin steaks or roasts.
I miss those vids of you and rob going out and just fishing like you used to like a year or two ago
lol, us old timers have always known you need to age your meat, all meat needs aging not just wild game, glad to see you have caught up, lol, enjoy :)
Ok boomer 😂😂
Lmao I’ll stick to aging steaks. I like my venison as fresh as possible, keep on eatin that ol meat ol timer. Kill it quick, clean it quick, process and freeze quick. But y’all have at it doing it your way.
I live in Texas and do not have a fancy walk in freezer. I always skin and quarter my deer, then put them in a cooler and cover with ice. I drain the water out daily and add more ice for 7 days. I’m not saying it’s better but seems to work fine. The meat is always awesome !
Best way to age the meat! I’m rooting for you to hit 1 million soon! My next goal is 1000! You keep me going!! Thanks!
Glad u in good health my man always watch your videos !!!
We invested in a similar freezer a couple years ago, I love it!
That’s how it’s done man, age it properly and it all happens to it! Turns it into practically great tender beef but deer meat
LFG the biggest thing that I found out with deer the BEST way to get a consistent great tasting deer is to marinate your meat for around 24 hours. I like a 75%to 25% soy sauce to terryaki and season before marinating.
The hind quarters have 3 major muscles in them that you can separate and cut steaks from if you don't want to do roasts. They are very tender cuts that are underutilized in my opinion. Also, we hang and age our deer with the skin on. It will not dry out the meat nearly as bad.
That moment when he try’s to say prosciutto haha where’s the Italian fisherman at
Just watched that part. I came to comment about this, but you beat me to it 😂
Kevin Mason I was like damn no one has said anything yet
Lol
FL Bassin oh god the cringe
Freschutea😂 love ur channel man
Awesome. Thanks LFG and OSG for the in depth video.
If yall don't have access to a walk in refrigerator. You can do the way I do. I quarter it and put it into tubs to fit in my refrigerator. I let it sit for about a week. Then process it and put in the deep freeze. Tastes amazing everytime. 👍
The second doe I have ever shot we let hang for 12 days and the meat was so tender. A forewarning here you got to hang it in a cool dry place because if not if you hang it when it's a little bit warm more than likely a fly will lay some maggots in some of the meat. I've had that happen to me before 2 where we just had a warm humid week I took this doe on the opening day of bow season 3 years ago and it was unseasonably warm and humid and yeah we had a maggot problem had to scrap a lot of the meat so be careful make sure y'all store it properly if you don't hang it in a cool dry place then you're going to have some issues aging your meat. Lfg does a good job explaining exactly what you should do. The longer you hang it in a cool dry place the more of the flavors come out and the more tender the meat will be.
We used to always allow our deer to age in a cooler with copious amounts of ice for 3 days. Drained every day, delicious!
Tried a tip from an old hunter and that was to soak the back straps and tenderloins in salt water over night. Takes the game flavor out of it and makes it even more tender. It pulls the “gamey” blood out of it but still leaves moisture
I've always used this tip. Was told by a old hunter to
So there’s golden crispys would these be brown crispys
Home built game aging refrigerator at Googan Headquarters? Sounds like fun to me
I always leave my deer hang for weeks!! But I also live in upper michigan where it gets to -20s sometimes but it's always freezing during deer season so we can leave them hang on the buck pole!!! 💯💯💯 Some things about Michigan I love but man is it get cold here and tons of snow!!!
I was telling lunkers to put his cuts after he keeps them in a ice chest for a few days to put it in freezer bags and store it in the fridge for over a week and the greatest meat ever
I live in Michigan and i have aged deer in the cold we have here most winters and there is a huge difference in the quality of the meat. The best venison i have ever had aged for 3 months unreal.
this is good intel. beef are best 3-4 weeks, and we have 2 hanging deer and will let the back half of the bigger one hang by the gambrels till i get back after wy sled trip... so a month and try that. thanks again.
A good boning will help with the silver skin. I've also use a filleting knife to get it off. I also hang mine for about 10-14 days weather permitting here.
My understanding is that aging is essentially a controlled rot which allows “good bacteria” break down the collagen that binds the proteins together in the meat. This good bacteria can operate at temperatures above 40 degrees and bad bacteria operates at temperatures above 50 degrees. If the meat freezes, all the bacteria dies. So I’ve always kept mine around 45 Degrees for a target time of 6 days before I break it down into the freezer. I also move all the parts of the animal in their natural range of motion once a day and you can feel the connective tissue giving as you move it
i usually let mine hang for 10-12 days if it is a buck and 5-7 days for a doe. i hang them with the hide on them to keep them from drying out and losing meat due to trimming. they are super tender and delicious....
Tip to get the silver skin off. Start the cut flip it over so silver is down on cutting board. Then hold on to silver skin with your fingers and put fillet knife between skin and meat. Then press fillet knife against the cutting board and start cutting away from you. Works pretty good once you get the hang of it.
Helpful hint, when buying lumber, spend a little bit extra on kiln-dried lumber and you don’t have to wait for it to dry.
For your chicken cage you could run some wire across the top and hang cd's from it so they blow in the wind and scare birds that try to get your chooks, there is also a cable that makes a noise when the wind blows across that also scares birds
Hey Justin! Love your videos, you've got some great content and a wonderful family! Cheers
Love your videos! I grew up with deer hanging in our carports constantly. Good eats!
I think your next wood project should be building a pergola over your deck. It will give you a little shade on those hot Texas days but also a place to put some lighting so you don't have to cook with a headlamp haha
You trying to pronounce "Prosciutto" had me rolling LOL.
I just recently got my first whitetail deer and I'm editing the video now.. but normally I've just got it processed the day after the kill.. man venison is so good
LFG this Friday afternoon at 1pm on ESPNU Texas A&M volleyball will be playing Wisconsin in Madison in the round of 16 in the NCAA tourney.The coaches neighbor had three computers set to log in one minute after tickets went on sale and they were all gone. +7400 seats.
What's up Rackley.. yeah definitely leave the Hide on next time. A lot less waste.And the easiest way to get the silver skin off a backstrap is treated like the skin of a fish.
flip it over and run your knife flat on The cutting board. Cut straight down in the middle of the backstrap (not through the Silverskin) and work it out from the center.
A way to cut down on all the waste from the crust of hanging you can just keep the meat on ice in a cooler for 7 days but make sure to drain the blood off and add new ice as needed but it does the same thing as hanging one. Just a suggestion love the channe.
That's exactly how we do it her in the south where it really doesn't start getting cold sometimes until January.
I hang mine up a tree when it 30 to mid 30s wrapped in cheese cloth for the few bugs that are out not to get in to for about 5 to 8 days depending on the temps longer the colder. This is how my grandfather thought me. I sure miss him now
That’s a dope lil charger .
Dip in flour salt and garlic milk and egg.fry in in some oil omg it’s so good.then make gravy with left over oil it’s so good and some rice can’t beat it. Call your chicken fried back strap.
This is like we do it in Sweden. We always hang our meat. Usually we let it hang so it adds up to 40. So 5° C for 8days adds up to 40. So it all depends on the temperature you hang it in.
Ayy bro love the video man just did a video where I ran over the googan squad bass mafia box! Love being apart of your channel man!!
DOMENICO GALLO Ayy Dope bro that is sick dood thanks for following!
I see you everywhere lol
What the deer eats plays a large part on how it tastes as well. The corn-fed deer taste a lot better than say, a deer that lives in a swamp. The swamp deer will taste a lot more gamey than the corn-fed deer. That one will taste more like store-bought beef.
Pet pev from a butcher here, cut the lower leg/hoof off and shin down past the tendon before hanging it to skin. I hates me a hairy deer to cut.
We do the same with all our deer
Great video sir. But havent heard you talk about your health in awhile. How are you doing
I wouldn't mind seeing an Lake Life After Dark with the chef you talked with. A LLAD with Kosmos would be awesome too.
White tail deer is amazing on the grill
Next time you cut off the silver skin on a back strap try flipping it over and fillet it like a fish. I have found that way works best! You do need a sharp knife though (shouldn't be a problem for you).
One thing I've learned about hanging deer in a cool room is make sure you cut the inner tenderloin out before you leave it to age.
Can you get a way with putting the deer in a fridge for a week or two? as in a normal fridge, if the deer can fit (urban hunter here, I have a tiny condo, and stuff dears into my small BMW backseat)
Secondly, How do you feel about skinning it a week later, this way it does not dry as much?
U can do it in the fridge I'd Google it though u can also leave the hide on until processing
dry aging meats are awesome. You could also buy a cheap freezer fridge and toss in some cuts in ur own house
Fresh-ciutto 😆 Being Italian myself... I can appreciate the effort. But hey.. that's we like LFG & OSG...they keep it real and funny at the same time.
The enzymes in the meat after a while start to break down. Letting a deer hang for about 24 hours will allow the muscles to relax and the meat to cool. Ideally, a deer should hang for five to seven days for maximum flavor and tenderness.
You need to get steph a really good kitchen aid mixer with the meat grinder attachments that’s how I do mine
Have been aging deer meat for quite some time now here in Virginia but no walk in coolers in the fridge air tight trash bags 5 to 7 days depending on size
Need to get you a thermopen for accurate temp cooking. Also might try sous vide for venison doesn't dry out the meat.
Bingo! I have 4 ThermaPens LOL 1 stays out in the outdoor kitchen, 1 hangs out in the brewing area(I brew beer), 2 in the kitchen because I always seem to misplace one... go with the orange color on the handle, makes it easier to find!
Air aging venison is the way to go. Here in NY we're lucky that we can stick it in a shed and its cold enough for it.
Nothing beats taking a back strap or tenderloin seasoning it up batter it with flour and fry in a pan of oil.
@8:00 I used to use ICE also but wet meat sucks and can be wasteful. Switched to frozen water bottles with plastic in between and no more issues!
There is a control they make now you can turn a window ac unit into a cooler. Make your own walk in at home! It's called a coolbot works great keeps our deer at 35 even at 80 outside.
I raise and butcher beef steers and hogs. Beef you hang and season, hogs cool and cut. Comparing meat and fats deer are more like hogs. Get temp out and cut Hanging and aging is excuse for not getting done. I have done both.
Best way to get rid of game is to soak in a cooler full of ice for at least 4 days after you quarter down and replace the ice when needed. Draining daily for the blood to get out COMPLETELY. The blood is the key. Hanging doesnt rid of everything
Gonna have to try aging deer! We’ve always drained them in ice chests for 4 or 5 days
Hayden Myers adding water (ice) is never good. You get the wrong bacteria when adding water. Just skin and let hang. Never add water.
David Zellers never do add water, just ice
@@haydenmyers9347 What does ice turn into when it melts?
Sir Oblivion drain the water and blood then add more ice
To get that silver off poke the tip of your knife just underneath it and pierce it through just a little further up and fillet to the end but use the dull side of the knife instead of the sharp so you're not cutting into the meat at all
LakeForkGuy Born and Raised Outdoors would like to take you on a steelhead trip. And by golly I'd sure like to see it!!!🇺🇸👍
I hunt in Texas. I don't have a freezer or the luxury of leaving deer outside because of the temperature. Most of the time I butcher the deer where I shot them. Lately, I leave the meat in a fridge for days, then I use a tenderizer. Kinda hacky but it works. The meat hasn't been chewy. When I lived in NY I was able to hang the deer in the yard for a bit. Oh well.
That all looked delicious
Made my mouth water seeing that back strap
I really enjoy your videos
Awesome! Always good info from ya bud !!
If you cut your straps into chops, then trim the silver skin off of each chop, its makes that part of the process much easier.
Awesome video LFG
Fillet that backstrap next time for the silver skin. Definitely the best way to remove the silver skin
I normally age mine for 2 weeks, but last deer I shot I left it on accident for 3 weeks, and its so much better!
That looked delicious!!
Another thing that could impacts the taste when air aging the meat is poor hygiene while butchering.
Wash the knife several times and use gloves. You could also use pineapple to tenderize the meat further :)
Dude I love your videos!
I age mine hide on. Doesn’t dry out the outer portions of the meat. I know butchers are required to take the hide off first but I butcher my own and live in Ohio so it’s usually cold enough to just hang it in the barn. Gonna be a bit warm this next week so I just deboned the doe I shot yesterday and put all the meat in ziplocks and then I can let it age in my fridge without drying out.
Call me amateur, but I always age mine hide on. It cuts down on meat loss big time and as long as the area it’s stored is clean it doesn’t effect anything negatively.
The side under the skin won't age the same... part of meat aging process is the drying out of the meat, that water loss concentrates the meat flavor. And you don't lose that much, 1/8 inch or so. BUT it needs to be done in a temperature controlled cooler. Just hanging it in the garage or outside won't cut it.
Mary Brown all of mine stay in a walk-in. That 1/8 inch here and there adds up when a large deer is 100 pounds in your area lol. I try not to expose anything to air while hanging if I can
Got my portable power thang from Harbor Freight $39. It’s goood👌
In the UK 10 to 14 days for "hanging" venison.
"Akorn and Young Yeezy" look super tasty!
@LakeForkGuy when you take off the shoulders cut a hole at the bottom to put your finger in and pull the shoulder away from the body then cut tight against the body and up past the shoulder blade then before you get to the backs traps cut down you will get a lot more meat off with that shoulder.🦌
I hope your channel sticks around with the new purge coming and new ad revenue guidelines!
Sweet I've been curious about this since the last not so bueno tasting deer video
Try keeping the skin on next time, it supposedly stops the meet drying out like yours and stops the need for you to trim the meat. Worth the experiment though if it keeps the meat better ?
So DeerMeatforDinner asked who his subscribers wanted to see him collaborate with. I said you. Maybe you can reach out to Robert Arrington there and make some magic together. You both are great hunters, fishermen and with young families.
i live in canada and we hang our deer head up so the blood drain easier. 7 days is a good hanging period but its better with the hide on so the meat wont burn/dry up like yours did.
Aged my last doe for 5 days. Good size doe. Just as tender as a yearling
You was referring to look being like jerky. But real venison jerky is awesome. I like beef jerky but if I had a choice of beef or venison I would choose the venison for sure. 😊