The Butchering Thread

[giles]

ive read up on this since you posted earlier in the season. Can you start to notice a smell change as you age? Just reading the more age on beef it gets a funk taste after long aging. Just wondering if you notice anything during this process.

Back when I had more time on my hands I always told everyone I let them swing until the day the air had a little funk in it. Usually around the 14th day I would go in the garage and the air would almost have a sweet smell. I've also done the hand print on the ham method. It will mold in that spot before anywhere else. Now I butcher when I have the time. I wish the damn weather would steady up like it used to. Hard to do anything with these 50 degree swings we have had the last couple of years.

 

[OhioWhiteTails]

Back when I had more time on my hands I always told everyone I let them swing until the day the air had a little funk in it. Usually around the 14th day I would go in the garage and the air would almost have a sweet smell. I've also done the hand print on the ham method. It will mold in that spot before anywhere else. Now I butcher when I have the time. I wish the damn weather would steady up like it used to. Hard to do anything with these 50 degree swings we have had the last couple of years.

I just did this with my buck, curious as to what the outcome will be.

 

[giles]

I just did this with my buck, curious as to what the outcome will be.

Mouth watering good. Texture like a BB tenderloin.

 

[bowhunter1023]

Giles is right about it eventually getting a "funk" about it. I'd liken it to a slightly funky cheese. I go less on smell and more on sight looking for any mold or iridescence. At 38 degrees, I've went 35 days with no issue. The only time I've seen mold or rot was when the meat was in contact with something. If it's hung so that sufficient air flow is available, there should be no issue with rot. Mold is fine as long as it isn't black. Taste wise, I've never experienced anything but positives.

 

[OhioWhiteTails]

I started getting a small bit of the white mold, but only in the inside cavity. Nothing on the hams, straps, etc. The garage has been at optimal temperatures the last two weeks, so I took advantage of it to try this out. I have a cooler that I thought I was going to need, but I haven't had to turn it on.

 

[jagermeister]

I started getting a small bit of the white mold, but only in the inside cavity. Nothing on the hams, straps, etc. The garage has been at optimal temperatures the last two weeks, so I took advantage of it to try this out. I have a cooler that I thought I was going to need, but I haven't had to turn it on.

I would keep a close on it, Nate. Hanging in a garage is much different from hanging in a refrigerator. Inconsistent levels of humidity can lead to premature spoilage.

I let my first doe from gun season hang for 7 days in the garage. Temps were perfect for it. I was glad I didn't go much longer when I was cutting her up though. Overall it was fine but there were a few "sketchy" areas of meat if I remember correctly. I've only eaten a couple packs of burger from her so far but the results have been good. Not outrageously good... just good. If you can age venison under controlled conditions for a long period of time like Jesse is doing, I think it's worth it. But I've personally never noticed any big difference between hanging 1-day or hanging 7-days, from a meat quality perspective. I just butcher when I have the time to do it.

 

[OhioWhiteTails]

I have been JB. Tonight I'll have it deboned and get a better look into the cuts. I have never let them hang this long, but have wanted to for some time. I've never had the right conditions exist, so I usually use the display cooler I picked up.

 

[xbowguy]

Its that time again.

 

[Hedgelj]

Ground 13# of venison and 7# of pork butt. Made two 10lb batches of snack sticks.
Waltons brand
Sweet maple bacon
Willies snack stick + cheddar
First batch is on the smoker, second batch probably tomorrow.

Have 10 more lbs for some dried cured sausage once my friend gets my curing cabinet made up.

 

[bowhunter1023]

This is working out exactly liked I'd hoped. Tracie's deer from 12/19 is still hanging and my doe is now in the chill box after 5 days hanging outside, hide on. I was pressed for time this weekend, so all I needed to do was chunk it up, keep it cool, and I'll whittle away at it this week in the evenings. It's a lot more work than just dropping them off and picking them up, but the final product is worth the effort.

 

[jagermeister]

Awesome setup

 

[5Cent]

Agreed, exactly as you explained it, looks great!. What temp is she set at?

 

[bowhunter1023]

Agreed, exactly as you explained it, looks great!. What temp is she set at?

Stays a steady 37-38 in there.

 

[Hedgelj]

Ground 13# of venison and 7# of pork butt. Made two 10lb batches of snack sticks.
Waltons brand
Sweet maple bacon
Willies snack stick + cheddar
First batch is on the smoker, second batch probably tomorrow.

Have 10 more lbs for some dried cured sausage once my friend gets my curing cabinet made up.

So they took a while to smoke in my kamado ceramic smoker. Eventually I got tired of waiting and I finished them off by vacuum packing them and poaching them in the sous vide at 165 for 10 minutes then an ice bath.

Both flavors taste really good. The Willies tastes like a traditional snack stick and the cheese is a great addition. The sweet maple bacon is really sweet and the kids enjoy it. 6-7 sticks per vacuum bag = 30+ bags total.

 

[bowhunter1023]

Today's project. Shot 1/4/21 and hung hide on until the 9th, then in the fridge until today. Makes super easy trimming after setting up in the fridge like that. Getting after the front shoulders now. I'll be ready to make snack sticks in another week or so.

 

[jagermeister]

The last two deer I butchered, I hung them with the hide off. I had a slight amount of waste, but definitely in the realm of insignificant. The absolute best part was how easily it trimmed.

 

[Hedgelj]

Today's project. Shot 1/4/21 and hung hide on until the 9th, then in the fridge until today. Makes super easy trimming after setting up in the fridge like that. Getting after the front shoulders now. I'll be ready to make snack sticks in another week or so.

How do you like that Worksharp stone? I just recently bought one to go along with the normal worksharp belt system I have.

 

[bowhunter1023]

How do you like that Worksharp stone? I just recently bought one to go along with the normal worksharp belt system I have.

I bought it as a quick fix, travel stone and am pleased so far. Once I got the feel for it, it did a good job on both those blades laying there. Was worth the $ IMO.

 

[bowhunter1023]

Tonight's dinner is in there. 28 days hanging in the fridge at 38 degrees.

 

[bowhunter1023]