Thread: Wet aging

Best present I ever bought for myself was a vacuum packing kit

Originally Posted by tamamutu

Best present I ever bought for myself was a vacuum packing kit

Originally Posted by JessicaChen

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.

Just buy one it will make processing meat way easier. Glad wrap is a good alternative to stop freezer burn.

Originally Posted by Stocky

Just buy one it will make processing meat way easier. Glad wrap is a good alternative to stop freezer burn.

I’ve cottoned on to glad wrap now. Cheaper than vacuum pack and about as fiddly....


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Originally Posted by tamamutu

Best present I ever bought for myself was a vacuum packing kit

Originally Posted by tiroahunta

I’ve cottoned on to glad wrap now. Cheaper than vacuum pack and about as fiddly....


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Can be better I find but I wet age everything so its not suitable

The other advantage of the vac pack is that as per another thread...some of us make up casseroles etc plus or minus the liquid then vacpac it freeze it and then unzip it when needed and slow cook it.
A little prep...lots of easy winter meals.
Besides....venison doesn't last 7 weeks at my place...lol

I’m giving wet aging a go at the moment with couple stags I shot recently, tried some back steak the other night at 12days and it wasn’t gamey at all.

Yeah I’ve decided to pick up a vacuum sealer. Anyone got opinions on affordable value-for-money brands? I’ve already broken down my deer into packable cuts.

What about anaerobic bacteria, anyone for Botulism toxin ?

Originally Posted by Moa Hunter

What about anaerobic bacteria, anyone for Botulism toxin ?

https://www.sciencedirect.com/scienc...40002020301337
I found this study. A bit wordy but the main take home message is that even on meat intentionally inoculated with the botulinum spores, meat still had no neurotoxin after 25 to 50 days storage in vacuum sealed packs. Safe days differs between meat types. Beef safest. Should overall be ok.

$199 from a fishing orientated sport shop in Turangi, it's over a year old and hasn't crapped out yet. Its done heaps of work

Originally Posted by tiroahunta

I’ve cottoned on to glad wrap now. Cheaper than vacuum pack and about as fiddly....


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Haha yeh I enjoy wet aging so I've gone away from it a bit

I have a Russell Hobbs from Briscoes . It does what I need. Had it for a few years now. Wait a week or two for their next sale

Mines a food saver. Has lasted well.

Great work . Have been wanting to set up a chiller based on my old job in a beef slaughter house looking after the chillers. The animal 2 sides at -2C with garden irrigation fine spray every hour for 5mins .We did it for 12 hours . My understanding is it draws the moister out .Result a crust on the beast then further chilling for prime meat. One day lol I have the meat rail.

Mines a food saver, got it half price at Briscoes.