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Aging a Deer
I have seen some hunters try to age a deer in their garages at home. I do not suggest deer hunters try to age a deer this way. A garage does not have the proper temperature or humidity control needed to age a deer safely. Bacteria could grow rapidly, causing the deer meat to spoil. Or if the garage is too cold, the deer could freeze.
Without proper humidity while hanging, the meat will dry out quickly creating a jerky-like surface. This dried out meat must be cut away and discarded. It will not reconstitute. This leaves the deer hunter with less meat to put into the freezer.
In a prior post, William talked about the importance of learning to skin a deer carefully. I agree the tarsal glands, if extremely wet, could drip down onto the deer rounds or steak meat and produce bad taste in the meat.
It is also important to field dress a deer properly. Take special care to leave the bladder, stomach and intestines intact.
If the bladder is punctured during the field dressing process, urine will run directly into the steak meat and soak into the tenderloins.
If the stomach or intestines are punctured, the contents of either will come in contact with the rounds, tenderloins and, of course, the rib meat.
The solids, like undigested food, can be wiped away. But the liquids, such as urine and stomach acids, will soak into the meat. Once these liquids have soaked in, it is impossible to get them out. I recommend throwing away any meat that comes in contact with urine or stomach acids, but I have known people who eat it for reasons I can’t explain.
Good Luck and Great Hunting!
Marty Prokop
www.free-deer-hunting-tips.com
Posted by Marty Prokop
