- Nov 8, 2011
I built that for my kids a while back. Just sits there—but it works great for a meat pole.Are you americas next Top Ninja Warrior?
Ive never aged one inside. Sorry. I either age it outside or if it’s hot start processing.
Quaternary sanitizer.I prefer to age outside hide on. Two to four weeks. But I would settle on one week. If nights are cold and days warmish I stick a thermometer into the meat through the hide. It insulates it also hang it on the north side in the shade if you can. If it’s frozen solid it’s not doing much but dipping into freezing temps then back up during the day is probably ok. That’s where the thermometer comes in. Besides the rigor process playing out the enzymes in the muscle are what breaks down the tissue. Takes time and temp. If there is stomach contents scattered make sure it’s cleaned thoroughly even use a Quaternary sanitizer.
When I harvest a Deer, I normally hang it in my Garage for around three days, after removing the hide first. By letting it hang for three days the Deer is drier and easier to process into cuts.How long do you age your deer in the fridge? Do you dry age? Or put it in plastic?
Sanitizer used in food service industry. Mainly for food contact surfaces.Quaternary sanitizer.
What is this and how do you use it?
Three days is probly good with hide removed. Not enough time for a rind to form.When I harvest a Deer, I normally hang it in my Garage for around three days, after removing the hide first. By letting it hang for three days the Deer is drier and easier to process into cuts.