Should I hang boned out venison for aging?

Importance of Hindquarters and Hide

The hindquarters and hide of a deer serve as a protective barrier against contamination and spoilage. When a deer is boned out, the protective layers are removed, leaving the meat exposed to potential contaminants and environmental factors. It’s essential to consider the risk of contamination and spoilage when deciding how to age venison.

Techniques for Aging at Home

If you still choose to age boned-out venison, it’s crucial to implement proper food safety techniques. Store the meat in a controlled environment with consistent temperatures between 34°F and 39°F (1°C and 4°C). Ensure the meat is wrapped tightly in plastic or vacuum-sealed to prevent exposure to air and contaminants. Maintain a humidity level of 80-90% to prevent drying out. Aging time will depend on the level of tenderness desired; typically, 7-14 days is recommended.

Best Practice: Hanging the Deer as a Whole

When handling a freshly harvested deer, it’s recommended to hang the entire carcass, including the hindquarters and hide, for aging. This allows the natural protective layers to shield the meat from contamination and spoilage. Hang the deer at a consistent temperature between 34°F and 39°F (1°C and 4°C), and allow it to age for 7-14 days. This method will result in more tender and flavorful meat, as the natural enzymes in the meat break down the connective tissues.