Aging Game Meat

Don't age deer meat at a temperature higher than 37 degrees Fahrenheit.

By NRA Staff (RSS)

March 24, 2014

Q: What is the optimal temperature for aging deer meat, and how many days should it hang?

A: Ideally, deer should be hung to age for 5-10 days at a temperature just above freezing, but not above 37 degrees Fahrenheit. Coincidentally, that’s the temperature for which refrigerators are typically set.

 

 

 

Tags:  aging game meat,  aging meat in fridge,  american hunter,  ask american hunter,  deer,  deer meat,  hanging deer meat,  optimal temperature

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3 Responses to Aging Game Meat

Nolan Hickok wrote:
March 25, 2014

I age mine in a cooler with ice over the top and the drain plug pulled for a week to two weeks as the ice melts over it it pulls a lot of the blood out and with it the gamey flavor and smell

tom frey wrote:
March 24, 2014

I used to keep a fridge in my garage, just for the purpose of aging wild game. 4 deer quarters would fit in it nicely. Also set a roaster pan of water in the bottom, to add a little moisture to the inside air.

Troy Merryfield wrote:
March 24, 2014

I age mine in a refrigerator set at 35 degrees (verified by thermometers) for 10-14 days. Yes, it loses lots of water weight but it is the most tender and juicy venison I've ever had. I can't believe it took me 30 years before I tried it!! You will be amazed how much you love venison even more than ever. My wife even likes it now!!