For a more detailed guide on preparing your meat before cooking or freezing, you can visit my guide here: Why Does Deer Meat Taste Gamey? When you start the butchering process, it is also important that you remove as much fat as you can. Deer fat is not like beef or pork fat, it does not taste good.
If you leave it in your cuts it will produce a bitter taste. You do not have to get every tiny piece off but do your best. Once you have your aged meat butchered the way you like it, it is time to freeze. The first thing you are going to need is freezer bags. Preferably, they would be vacuum sealed. If they are not, then you need to make sure you get as much air out of the bag as possible. Also, make sure that you put the date on the bag so you know how old it is when you go to cook it.
The whole reason we want the bags vacuum sealed is to remove air, which causes freezer burn. However freezer burn does not make food unsafe to eat, it only dries it out and decreases the quality of the meat USDA. What I have always done is use the quart-size freezer bags with a vacuum sealer.
You do not want to lump too much meat together in one bag, so the smaller bag is best. Plus, if you put enough for a family meal in a quart-size bag, you can simply unfreeze a single bag and not have to worry about refreezing any meat. According to the University of Georgia , you want to freeze your venison at 0 degrees Fahrenheit.
Then consume within 3 months for the best quality. It is not much more complicated than that. Prepare it correctly, vacuum seal it, and you are set for a good while. For the best quality, you will want to consume it within 3 months of freezing. These are the national recommendations, but many of us have eaten venison that was much older than a year. So the USDA recommends tossing uncooked roasts, steaks, and chops after a year in the freezer, and uncooked ground meat after just 4 months.
Meanwhile, frozen cooked meat should go after 3 months. How long after hunting a deer is the meat good? Even if the temperature is in the 50s, the carcass will cool off about 50 degrees. Letting a deer hang for about 24 hours will allow the muscles to relax and the meat to cool. Ideally, a deer should hang for five to seven days. So, the conditions of the environment and the deer both help determine the time between shot and recovery without spoiling venison.
If the air temperature is 50 degrees, we have three to six hours to recover a deer after it dies. Much like the membrane layer that inflames and causes pleurisy. These will fit in the average refrigerator. Once the aging is complete you can then break the meat down further, into rounds, tenderloins, loins, ribs, stew meat, shoulder, ground meat, sausage, etc.
Venison roasts and steaks can be stored 6 to 9 months at this temperature. Meat quality and flavor will deteriorate in the freezer over time. Department of Agriculture. Any foods left at room temperature for more than 2 hours after thawing should not be frozen, however.
So, the conditions of the environment and the deer both help determine the time between shot and recovery without spoiling venison. If the air temperature is 50 degrees, we have three to six hours to recover a deer after it dies. As long as it has been kept frozen meat and poultry will be safe to eat indefinitely.
The quality of the meat may deteriorate with time. This depends on whether the meat was packed in a airtight container before freezing. The major risk is freezer burn which attacks the edges and surface of meat first. Few people realize that thawing fish in its packaging presents a high risk for botulism.
Clostridium botulinum is an anaerobic bacteria that forms spores that allow it to thrive in low-oxygen environments—like the ones created by vacuum - sealed packages.
To prevent freezer burn , you want to reduce the food's exposure to air. Wrap large items like portions of meat and loaves of bread in a double layer of plastic wrap, wax paper, or aluminum foil, then store in a container or plastic freezer bag. Vacuum sealing provides food an air-tight environment, preventing the crystals that cause freezer burn from forming on your food. Vacuum sealing keeps the moisture in your food for an extended period of time, allowing you to enjoy food that tastes fresh months after you have stored it.
It is important that you do not contaminate your meat and vacuum seal harmful bacteria in with your food. If you're not sure how to tell if meat is bad , give it a good smell. If it smells rancid, strong, or unpleasant, the meat has probably gone bad and should be thrown away. If it smells okay but you're still not sure, touch the surface of the meat.
If it feels sticky or slimy, it is probably bad. At 40 degrees F, seven days of aging is usually sufficient, but for larger deer longer is better. I usually age deer up to seventeen days. If you don't have a cool basement or walk-in cooler to age your meat, you can home- age your venison in the refrigerator. These will fit in the average refrigerator.
Put the steak in a large, resealable freezer bag. Pour your favorite bottled or homemade marinade over the steak. After chilling the steaks, double bag them in another freezer bag to avoid any potential leaks. Pop the package of marinating steak in the freezer and freeze it for up to three months.
Like any other old, spoiled food, bad meat can make you sick. If the meat has been contaminated with something pathogenic, like bacteria or toxins, it can make you sick.
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