Welcome guest, is this your first visit? Create Account now to join.
  • Login:

Welcome to the NZ Hunting and Shooting Forums.

If this is your first visit, be sure to check out the FAQ by clicking the link above. You may have to register before you can post: click the register link above to proceed.

Darkness Sarvo


User Tag List

+ Reply to Thread
Page 1 of 3 123 LastLast
Results 1 to 15 of 33
Like Tree28Likes

Thread: Wet aging

  1. #1
    Member
    Join Date
    Jun 2020
    Location
    Chch
    Posts
    63

    Wet aging

    Been trying some wet aging last couple of deer. Seems to work pretty well, 2 weeks at 2-3deg then into the freezer resulted in some tender mild tasting meat out of a mature hind. Some websites recommended opening and draining out the vac pacs every week which is a pain in the ass as you have to wash out the bag and pat it and the joint dry before resealing, half the time I end up trashing the bag and doing a new one. Going to try leaving some packs in their juice this time, anyone else try this and have an opinion either way?

  2. #2
    Member
    Join Date
    Jan 2015
    Location
    Waikato
    Posts
    1,554
    When I worked in chiller/freezers at meat works we chilled (2 degrees) vacuum packed cuts for 2 weeks before freezing, no draining or re-vacuuming...trials were done on some cuts for 6 weeks without problems...I have stored venison cuts in plastic bags under water in the creek to beat the flies, but that is only for the duration of the hunt which on occasion has been 10 days.
    Trout, Moa Hunter and Jake77 like this.

  3. #3
    Member
    Join Date
    Dec 2011
    Location
    Southern Alps
    Posts
    858
    Quote Originally Posted by DavidGunn View Post
    When I worked in chiller/freezers at meat works we chilled (2 degrees) vacuum packed cuts for 2 weeks before freezing, no draining or re-vacuuming...trials were done on some cuts for 6 weeks without problems...I have stored venison cuts in plastic bags under water in the creek to beat the flies, but that is only for the duration of the hunt which on occasion has been 10 days.
    So did you suck out as much air as possible out of the bags of venison befor you put the bags under for water for 6 to 10 days.??

  4. #4
    Member
    Join Date
    Apr 2017
    Location
    Hamilton
    Posts
    2,107
    Vac packed beef from the works we work on it being fine in the fridge for four weeks - unless there is a pinhole in the bag!

  5. #5
    Member
    Join Date
    Dec 2011
    Location
    NI
    Posts
    8,135
    Quote Originally Posted by Trout View Post
    So did you suck out as much air as possible out of the bags of venison befor you put the bags under for water for 6 to 10 days.??
    I do. I use ordinary tramping dry bags and push as much air out as I can before closing it off. Have left meat in a creek for a week no problem.
    Trout and RUMPY like this.

  6. #6
    Member
    Join Date
    Dec 2017
    Location
    Christchurch
    Posts
    1,317
    For dinner last night I ate some backsteaks from a deer shot the 31st of Jan. It was never frozen just got vac sealed. Was beautifully tender however I do think it was more mild at around a month in. So next time I will try draining the liquid at about 2 weeks. I have some chammy in the fridge that's about a month in now that great.

  7. #7
    Member
    Join Date
    Dec 2011
    Location
    Southern Alps
    Posts
    858
    7 weeks in the fridge, vac sealed=beautifull n tender.Must have been a cold fridge.??

  8. #8
    Member
    Join Date
    Jan 2015
    Location
    Waikato
    Posts
    1,554
    Quote Originally Posted by Trout View Post
    So did you suck out as much air as possible out of the bags of venison befor you put the bags under for water for 6 to 10 days.??
    No need to suck air out, lower bag into water and all the air is forced out, then fold top of the bag under itself. Place rocks and/or sand over submerged package.
    Moa Hunter, MAC and Jake77 like this.

  9. #9
    HOO
    HOO is online now
    Member
    Join Date
    Jul 2018
    Location
    Wellington
    Posts
    209
    I was given some vac sealed back straps (donít have a vac sealer) and left them in the fridge for about 3 weeks before eating, they were pretty damn good


    Sent from my iPhone using Tapatalk

  10. #10
    Member
    Join Date
    Dec 2017
    Location
    Christchurch
    Posts
    1,317
    Quote Originally Posted by Trout View Post
    7 weeks in the fridge, vac sealed=beautifull n tender.Must have been a cold fridge.??
    Well it's not zero degrees as its not frozen but its in the crisper to try keep temp more stable when opening doors.

  11. #11
    Member mopheadrob's Avatar
    Join Date
    Jun 2018
    Location
    Christchurch
    Posts
    236
    My boss has been trialling an UMAi dry ageing system. Raves about it. Similar process - vac-pac in special breathable bags and leave in fridge, but for 28-45 days.

  12. #12
    Member
    Join Date
    Dec 2017
    Location
    Christchurch
    Posts
    1,317
    Quote Originally Posted by Trout View Post
    7 weeks in the fridge, vac sealed=beautifull n tender.Must have been a cold fridge.??
    Settings reckon it's 3 degrees. That's the longest I've wet aged anything. Regularly wet age with seasonings 4 weeks before freezing. Was just a bit of test. If I get sick maybe ll shorten it up. To fair I did think it had better taste at 4-5 weeks if maybe marginally less tender. I
    outdoorlad likes this.

  13. #13
    Member zeropak's Avatar
    Join Date
    Aug 2015
    Location
    Mangonui
    Posts
    41
    I don't believe you should empty the residual blood out of the bag part way through the process. It would be a bit of a pain in the arse to do plus not really required. The residual liquid in the bag is not really causing any problems. I have some customers wet aging up to around 3 months in a good cold fridge. Anything after about 2 weeks is giving a positive result. The advantage of wet aging over dry aging is firstly it is a lot simpler to do but also it is possible to do smaller cuts or even pre cut steaks with no waste, dry aging must be done on whole muscle groups.
    Stocky and Jake77 like this.
    ZeroPak Vacuum Sealers, Zero air Zero waste

  14. #14
    Still learning JessicaChen's Avatar
    Join Date
    Aug 2014
    Location
    Dunedin
    Posts
    279
    Is it possible to get meat vacuum packed at a shop? Like bringing my own meat in and getting them to vac pack the meat for a fee. But then again a vac packing machine can cost less than 100 dollars.

  15. #15
    Member Chur Bay's Avatar
    Join Date
    Jan 2016
    Location
    Cambridge
    Posts
    872
    Just save up and get a vacuum sealer. Now you have your first Deer you will be knocking them over thick and fast.

 

 

Similar Threads

  1. Aging Salami
    By Ryan_Songhurst in forum Game Cooking and Recipes
    Replies: 17
    Last Post: 27-01-2020, 04:34 PM
  2. Dry aging beef - 400 day old beef!
    By hotbarrels in forum Hunting
    Replies: 6
    Last Post: 17-08-2019, 10:09 AM
  3. Oldest jaw aging?
    By Hunt4life in forum Hunting
    Replies: 11
    Last Post: 25-08-2013, 07:13 PM

Tags for this Thread

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
Welcome to NZ Hunting and Shooting Forums! We see you're new here, or arn't logged in. Create an account, and Login for full access including our FREE BUY and SELL section Register NOW!!