Thread: How long to let red deer rest?

For reds I do about 2 weeks.

Fillets and Backstraps get wet aged in a vacuum packed bag as you lose to much to trim with a dry age.

Any shoulder or neck slow cook joints go straight in the freezer

Back legs get aged whole hanging from the top shelf of the fridge.
Airflow is key. I give a sniff and inspect every day, if it starts to smell or look like it's turning (sour smell and greenish patches) I pull trim and freeze.

I've found that if the meet is handled properly in the field it can hang for ages before it goes bad

Results are bloody awesome.

Should add, cleanliness is crucial, if you cut suspect trim, ditch that knife into hot-water bucket and use another, I use up to 4 knifes,recycle them,clean and sharpen..same with hands and wiping them..once bitten, twice shy