Maet care

[handirifle]

Ok the fat/bad is anew twist to me? Why is that?

I fully understand HOW to age meat, but would have to build a refer unit to hang it in, or else do like 87predator does. An extra fridge would be a lot cheaper, than building a unit to hang the whole animal in.

87predator,

Do you coat the meat with anything or let the outer layer dry naturally as it ages? I assume you keep temps just above freezing?

[Opus Dei]

Ok the fat/bad is anew twist to me? Why is that?

Fat gets rancid; it will spoil meat if not properly accounted for when processing/storing. It also carries much of the "gamey" taste that people object to when cooking-mutton is a good example. And that is why cooking techniques like sauerbraten and curry were developed to salvage old/off-tasting meats as much as tenderize.

87predator,

Do you coat the meat with anything or let the outer layer dry naturally as it ages? I assume you keep temps just above freezing?

I'll let 87P speak for his own technique, but if refrigerated, nothing is applied to the carcass IME. Never thought about air-curing a venison quarter like a Parma or Surry ham; that I would like to know if it's been tried.

[kevin_stevens]

I'll let 87P speak for his own technique, but if refrigerated, nothing is applied to the carcass IME. Never thought about air-curing a venison quarter like a Parma or Surry ham; that I would like to know if it's been tried.

Look up "biltong", it's a South African version of jerky that is basically that, but with individual muscle groups rather than entire quarters. They usually marinade it in a vinegar/salt mixture before as well.

KeS

[87predator]

Ok the fat/bad is anew twist to me? Why is that?

I fully understand HOW to age meat, but would have to build a refer unit to hand it in, or else do like 87predator does. An extra fridge would be a lot cheaper, than building a unit to hang the whole animal in.

87predator,

Do you coat the meat with anything or let the outer layer dry naturally as it ages? I assume you keep temps just above freezing?

I don't coat it in anything. Bone it out, wash it really good, put in trash bags, then put in fridge. Three to five days later, take it out, wash again, and cut and package how i want. If fridge is big enough you can basically quarter it. I cut steaks, roasts, scraps for sausage and jerky. I find separating whole muscles is best for what I do. Although it does help that I worked in the meat lab in college.