Hanging deer, in fur or skinned. What's the preference??
- Thread starter RescueMe0007
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Tough, nice, nicer and even nicer!
Norfolk Deer Search
Well-Known Member
The big problem is people are scared of the way things look.
Years ago father in law wanted some venison for a meal with friends, obviously supplied him with a muntjac haunch.
Saw him the following week praising and how awesome my venison was, I then told him I trimmed the mould off and vac packed it for him, his face was a picture
My reply was the cave men didn’t die of food poisoning did they?
The then pondered that for a few mins, laughed and said it was bloody good
I caught a 10lb pike one early morning, took it Dad cleaned it and put to soak, he cooked it that night for us, Nan said this is nice cod Will!The big problem is people are scared of the way things look.
Years ago father in law wanted some venison for a meal with friends, obviously supplied him with a muntjac haunch.
Saw him the following week praising and how awesome my venison was, I then told him I trimmed the mould off and vac packed it for him, his face was a picture
My reply was the cave men didn’t die of food poisoning did they?
The then pondered that for a few mins, laughed and said it was bloody good
When he told her it was pike as she took her next bite that and her false teeth came out! Good old Nan she was great.
It looked amazing and they reckoned the taste got substantially better with the dry ageing. I have been fortunate to have a small Dry Ager on Demo from @Game Larder and I have to say the results have been absolutely fantastic.
First couple pics are from a Fallow saddle that was in the dry Ager for 21 days. Second set are from a Fallow haunch that was also in for 21 days. The silverside was then removed and sous vide and oh my god it tasted amazing!!
The last pic is from a roe buck saddle that we dry aged. Took one loin off at the 7 day point for comparison.
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But how do you know Lee...Youtube and SD werent about to educate usThe big problem is people are scared of the way things look.
Years ago father in law wanted some venison for a meal with friends, obviously supplied him with a muntjac haunch.
Saw him the following week praising and how awesome my venison was, I then told him I trimmed the mould off and vac packed it for him, his face was a picture
My reply was the cave men didn’t die of food poisoning did they?
The then pondered that for a few mins, laughed and said it was bloody good
Im sure the ***** were the least of their worries to be fair lol
Chances are quite a few did…
But your point stands.
I still think roe hung for any more than a week is distinctly unpleasant.
Didn't realise they could be left that long that's interesting I normally give it a week learning something new everyday im going to give the next one 3weeks see what it's like they are plenty chilled in a coke fridge.
Humidity will have a significant impact on ability to successfully hang deer for an extended period. If it's too humid in there then you will get mould growth rather than dry aging, and humidity is not controlled in a coke fridge so keep an eye on the carcass day by day.
Norfolk Deer Search
Well-Known Member
75% is about right.
Some will run 95%+ RH which is perfect for promoting mould growth!
bambislayer
Well-Known Member
Interestingly, if I'm eating them, skin all deer when they enter the larder. For roe, I hang for 1 wk, reds at least 10days. Ideally in a fly proof cold room with no chiller as that causes moisture / mould. I still use the pre chiller larder for own consumption.
As pointed out you do get a tough skin around the meat, just trim it off....
All deer going to dealer are in a proper chill.
The quality of meat is far better imo, and so much easier to cut.
As pointed out you do get a tough skin around the meat, just trim it off....
All deer going to dealer are in a proper chill.
The quality of meat is far better imo, and so much easier to cut.
There is. Give @Game Larder a shout if you are interested as I know they stock some.
Sol
Well-Known Member
I might do, I actually strung up two roe deer legs into my wine fridge last night too see how it goes though after I woke up and seen they were still a little wet (mind you, I did salt them) I decided to toss them into the freezer shortly whilst I defrost the back of the fridge.
That little wine fridge dries anything out really well but I've got too make sure the back isn't coated in ice, since effectively the humidity gets frozen at the back of it rather than removing it.
That little wine fridge dries anything out really well but I've got too make sure the back isn't coated in ice, since effectively the humidity gets frozen at the back of it rather than removing it.
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