Vacuum packing, fresh as...
- Thread starter User00033
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deerstalker.308
Well-Known Member
You don’t hang the meat at all then?
Same.Although I haven't got my coldroom built yet so everything is skinned and butchered on the day. 
So you just chill it for a few weeks? Ok, sounds weird and far off what we do over here. May have to give it a go and see what the results are, after this weather breaks cos it’s too freaking hot to do anything.
Nothing new here really....if you've been buying beef or lamb from the supermarkets in the UK they’ve deployed Dodgyknees butcher fresh & mature in vacuum method for decades. Personally I find with good beef it’s a travesty as it doesn’t allow the concentration of flavour or the development of that burnt butter taste in the fat.
On a lean animal like venison I agree with Dodgyknees....it really takes nothing away even though it feels like it’s going against the grain of our traditions
On a lean animal like venison I agree with Dodgyknees....it really takes nothing away even though it feels like it’s going against the grain of our traditions
How long do you season it in the refrigerator before putting it in the freezer? Is that the couple of weeks or longer or are you not reckoning to freeze it at all?
Apart from less refrigeration space required...what do you find are the advantages to seasoning it after butchering, rather than seasoning beforehand?
Alan
nun_hunter
Well-Known Member
I'm definitely interested in the results of this.
John Gryphon
Well-Known Member
You dont need a bag either. Place the chosen piece of meat into a deep dish and cover with oil pref Olive but any vegetable oil will do,add (if you wish) garlic and chilli,maybe some r/mary or thyme and leave in the fridge for a month or more. As long as the meat is continually covered by the oil its fine and ages well.
Then cook as normal.
Then cook as normal.
Hmmm, I’m thinking that seems like an excellent idea to marinade and vacuum seal.
All thats happening when hanging a carcass is your allowing it to decompose in a controlled manor by using air flow and refrigeration. Years ago Dewhursts Butchers tried using eloctro treating the 1/4's of beef, after sampling the meat it was a rubbish idea and stopped not long after.( I worked for the opposition in our town)
Leaving meat in a vac bag is not too dissimilar to hanging, basically the meat is decomposing in the bag. We call it maturing though, it sound more appetizing.
Leaving meat in a vac bag is not too dissimilar to hanging, basically the meat is decomposing in the bag. We call it maturing though, it sound more appetizing.
Freeforester
Well-Known Member
Really?
It depends.
The environmental conditions mean everything to the outcome. There is one particular property I visit where the owner has built a larder inside his shearing shed. Simply put it is a corner of the shed screened off with mesh to stop the flies with the airflow controlled by slats over unglazed windows on three sides, plus the slatted floor. It is as simple as can be. Used in late autumn, winter and early spring the ambient temperature is low enough, and the wind flow plentiful enough, for both red and fallow deer to season perfectly.
The results are always better than simply hanging in the chiller.
Personally when it comes to the choice cuts I’m not particularly bothered whether my venison hangs or not. I will make venison medallions or escalopes with the meat still twitching, and they will melt in your mouth.
I understood seasoning by 40 degree days was to allow the enzymes to tenderise the meat. 10 days @ 4˚C being optimum, but always below 7˚C so the bacteria didn't proliferate. And the seasoning could be done before or after freezing, or a bit of both.
Alan
Alan
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