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Shot a yearling yesterday,hanging up the back legs skinned.Is there some method of stopping the outer flesh surface from going hardish,leathery.Id like to keep this for xmas day dinner without putting it in the freezer.Thanks for any helpfull answers.
Keep the skin on? :D
Wrap it in gladwrap.
In short the only way would be to vac seal it, better to leave skin on when hanging in the chiller in my experience
A proper chiller shouldnt dry out a carcass. Butchers generally have to have skin off and they are fine. Fridges will dry it outQuote:
Originally Posted by dannyb
move to a different climate ??
Wrap it in a sheet or pull a pillowcase up over it and tie it off, seems to slow the whole drying thing down, but still allows the meat to hang properly.
embrace the skin that forms...it seals in the goodies and helps keep out the badies....simple matter to trim it off before cooking/processing,its going to be mostly silverskin anyway...like the idea of gladwrap all the same if in chiller.
Just hanging in coldish back room.
watch out the the plurry flies bud.........they will be in like flynn given even half a chance.....sprinkle pepper liberally over it will help if one does sneak into room...Ive been known to spray mortien etc all around door and window joins and even place the timed spurter in room pointed away from meat....
Quite right, my bad we are using a coverted display/drinks fridge :thumbsup: dunno bout the op, but for our application leaving the skin on gives the best result.Quote:
Originally Posted by PerazziSC3
As Micky said that dry skin keeps the baddys away and its just the thin guard muscles you will trim off when steaking anyway.
Thanks guys il just leave it as it is.
It doesn't bother me and as a matter of fact you will find quite a few who refer to the hardening of the outer layer of meat as the "rind" forming. I don't have a chiller but will generally try hang an animal for a day or two if the temperature allows, usually in our garage which is huge(can park 4 cars in it..) and has concrete floor, it's attached also so has insulated walls etc and never really gets warm even in summer. Then I'll seperate into muscle groups etc and take any meat for processing to butcher. ALWAYS defrost any meat slowly in the fridge and allow it to sit chilled for 3 or 4 days before eating.
Light wipe down with vinegar before salt and pepper application helps chases the buggers too.Quote:
Originally Posted by Micky Duck
No flys can get in room,i just close up the ground floor kitchn early morning for cutting and packing deer.Room quiet chilled in warm weather.All my deers just get hung for a couple of days then cut up for the freezer,glad rapp to stop freezer burn seem to work for me.
Dont worry about it, I use a small beer fridge (not sure on litres) just managed to fit all 4 whitetail legs in it (backsteaks went elsewhere.....) 30mins after shooting. Skinned and cut 8bto muscle groups the next night then left sitting on the shelves 4-6days. Was a bit worried about the bottom going slimy but so far no ill effects
During long sojourns in the bush we used to hang skinnedout legs 30 ft up trees near our base camps. This was high enough to dodge the blows. The hard outer rind that formed gave protection and the meat would last over a week, more in winter. Was alaway a meat supply hut to hut. If anything went off, it would be in a joint, but the green stuff could be cut away.
I have beer fridge but in hunting season beer n bourbon better in fridge.
Have a good xmas n newyear guys.
I too was a bit unsure about "aging" meat in a fridge to getbthe best flavour and tenderness from it. I shot my deer saturday morning, went straight into the chiller skin on for 24hours. Skinned it and broken the carcass into 4 legs, back steaks, tenderloins and a bag of trimmings. (Nice a fat this time of year) put meat in a chilly bin with ice for the 6 hour drive home. Got home and threw the meat in the spare fridge. Back straps on a rack not to sit wet. Legs and shoulder on a tea towl standing hoping the fat will harden up and muscles form a skin.
Is my thinking safe of will i spoil meat if left too long?
Attachment 156552
I'd stand those legs up the other way, get plenty of airflow round the exposed muscle groups
Thanks ryan.
I just went to flip them and they're looking good. Fat was hardening nicely, outter muscles forming a skin and you were right, the mucles sitting on the tea towl still fresh.
Back steaks looking tasty!
If the venny is in a back room with no refrigeration or moisture reducing airflow I predict it will turn before Christmas and be lost.Quote:
Originally Posted by Trout
If it was in a plastic tub in the fridge, sitting on a rack with some strips of wood holding the rack up high enough to get airflow I think it would make it.
Hmm might use oven rack next on the shelves, had some last night nd froze the rest and was still fine, just under a week which is longer than i usually leave it
the key to ageing any meat is airflow and making sure the chiller or fridge you are using stays at 4 deg or less stop everyone opening and closing the door . the best ones are the old fridges with the steel racks just put a tray or towel in the bottom to catch the blood, try not to leave them in bags or glad wrap they will go sticky, if the temp is right you should get 14 days easy and up to 21, if you are doing a few venny try find a large fridge like the ones they use for the drinks in a shop and pot rivet some angle in the top and put a couple of bars across to hang your venny off
Just hang of a bit of rope,old uncle told me,air flow over all services best.2days like this seems to work.I do check it every few hours tho.This was shot 37.5 hrs ago,9.30pm Saturday night.Hunting mate got the other half.Put in freezer within ten minuts of glad rapp packs.
Attachment 156554
Just cut up leg into muscle sections,glad rapped and put in freezer.
Gross weight of leg=9kgs
Packed meat off boned leg=6kgs
Back steak =1.43kgs
So total 16.43 kgs which about what I get off an entire whitetail, small but tasty!
Airflow - yes.Quote:
Originally Posted by country cuts
4 deg - yes.
Wrap back steaks/eye fillets in glad wrap - yes (but leave the bottom 'open').
Minimal disturbance - yes.
Here's my set-up (usually hang for 7 - 8 days).
Attachment 156750
Including beers...
Attachment 156751
I don't bother hanging it unless it's in the shed in winter (skin on and fan going).
Let it "cool" after death then butcher and into vac bags in freezer.
When I want it just leave to defrost in fridge for a couple days. Never been able to tell any difference from "properly hung" myself.
The only exception is back straps and heart which I put on oven rack with glad wrap just laying lightly on it for 2-3 days before cooking.
Figure the freezer causes the cells to burst so doing the same process with regards to tenderising but in a different way to (slow) decomp.
All sorts of theory about cutting during rigor etc so I would do it rather quickly after getting home but it depends on how far away and how long you are still out for etc.
Just my 2¢ though.
Although.... I would love an old coke fridge setup
What I do with sheep during summer, before I get it into the work chiller the next day is, freeze a few 2 litre coke bottles full of water, and hang them on string in the body cavity and next to the back legs and wrap the whole thing up in a bed sheet. Helps to cool down quickly and if overnight temp is in the double figures the meat doesn't look too happy in the morning without chilling.
I deal with higher temperatures most of the time here in South Australia and bastard flies. I get the skin off as soon as possible and hang for a short period in a meat bag then break down and into the fridge for 5 to 7 days it doesn't get very crusty at all. Gets difficult to get them on the chill quick enough in February when temperatures are getting near 40
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Here's an interesting take on ageing meat. I'm not sure if I saw this shared on here or somewhere else. Basically in this system they work towards a minimum of 40 degree day grades. if at 10C then 40/10 = 4 days. If at 4C then 40/4 = 10 days. I don't follow this myself but it's an interesting take on it
https://www.tasteofthewoods.com/blog...20aging%20time.
