Can You Age Deer Meat In A Refrigerator

Walk in aging having a walk in cooler to age your meat is the dream.

Can you age deer meat in a refrigerator. In this video we age venison at home in the refrigerator but you can apply this method to beef as w. To successfully dry age the deer is hung in a spot where conditions are right for aging. Burger is all surface meat. Refrigerator aging will work fine.

The same principles can be used to convert a refrigerator into a lagering chamber for making homebrew lager beer or converting a chest freezer into a kegerator. This article will teach you several ways to convert a refrigerator into a chamber for curing meat or for aging cheese. The more surfaces it touches the more likely other bacteria can latch onto the meat. Working with electricity is dangerous.

I think aging it in the fridge would do the same thing as hanging it to age. The paper towels will allow you to make sure that the blood is properly leaching out of the deer which indicates that the meat is tenderizing. I quarter my deer up and i de bone the hams. I use the racks that came in the fridge its an older one so it has three metal grate racks i cover the racks with tin foil and lay the meat out on them.

Place a pan at the bottom of the refrigerator and line it with paper towels. These will fit in the average refrigerator. This is the method that pops into mind for most of us when we think about aging venison. I have a dedicated fridge for deer meat.

When done aging trim the dried out fungus layer if any from the venison and process the meat as you wish making steaks roasts burger sausage etc refrigerator dry aging. If you don t have a cool basement or walk in cooler to age your meat you can home age your venison in the refrigerator. Dry aging is most effective if the skin is removed before the process. Learn how to age meat in a refrigerator in todays video.

Skin the quarters and bone out the other large sections of meat once the deer has come through rigor mortis. If you want high quality dry aged steaks it s best to age the deer whole for a week or so then bone it out and age your steak cuts like a whole loin or ham separately. You can dry age a deer in an extra refrigerator that doesn t have anything else inside. Unfortunately if you have used the refrigerator for other things your meat may be subject to absorbing those old odors as well.

I can t think why having the deer boned still would prevent it from aging properly. I usually age deer up to seventeen days. Skin and quarter the deer and lay all of the pieces inside without touching. I have went 7 days and the meat is fine but it is darker and gets brown spots.

I only let mine age 5 days. But it makes a mess of your cutting table and can get on the meat when you re cutting it.