Thread: Refrigeration for your hard earned venison

Do I or don't I??? Bugger it why not. What we use is four X 15 litre plastic buckets.two of them have multiple holes drilled in its bum. The holy bucket goes inside a normal bucket and meat goes inside holy bucket. Any blood can drain through holes into the cavity/gap and every second day stir meat around and tip blood out by removing inner bucket and tipping out base bucket. We age for a week like this.

Originally Posted by Micky Duck

Do I or don't I??? Bugger it why not. What we use is four X 15 litre plastic buckets.two of them have multiple holes drilled in its bum. The holy bucket goes inside a normal bucket and meat goes inside holy bucket. Any blood can drain through holes into the cavity/gap and every second day stir meat around and tip blood out by removing inner bucket and tipping out base bucket. We age for a week like this.

Venison sitting in blood makes it rank and defeats the purpose of ageing. We do 2 weeks.

Originally Posted by TeRei

Venison sitting in blood makes it rank and defeats the purpose of ageing. We do 2 weeks.

That's why two buckets. Bloody drains to bottom and goes out holes into cavity below to be tipped out. By storing meat around and getting rid of blood from underneath it.it is not sitting in blood at all. Interestingly even after mincing it we give it another day in buckets and get more blood out again.