Thread: How to age/prepare wild pork.

Originally Posted by 6x47

It's not fascination, just science. By removing access to oxygen, the goods ( be they meat or fish) are spared much of the spoilage you normally get and clean meat once vac-packed can be left in the fridge for weeks. I currently have a large roasting dish of backsteak chunks sitting in the fridge and have asked my wife to put them in the freezer tomorrow as I'm off fishing. That 5-7 day total after shooting them def makes for more tender eating.

As all fishermen with vac packers will know, the rate of deterioration in the freezer is massively reduced. My wife discovered a buried pack of gurnard recently- was ten months old and still mint.

Vacuum packing fish (and meat) for freezing, 100%. I use the vacuum packer on a weekly basis. I wouldn't be without it. Vacuum pack to prevent freezer burn. I'm less convinced on vacuum packing for fridge storage. I like my meat, but especially fish stored dry. That said, I know wet aging for meat is a thing.

In practical terms, I dry age fish/meat in the fridge for 24-72 hours and if it's not eaten during this time, vacuum pack and freeze.