How To Age Your Venison

Just like all types of meat, venison requires a lot of hang time. Aged venison or deer meat has a better flavor than venison that hasn’t been aged. Furthermore, natural enzymes break down connective tissue, effectively tenderizing the meat.

This process requires hanging it in a temperature-controlled environment for up to three weeks. You do need to check the internal temperature of your meat regularly. To properly age venison, the temperature needs to remain between the 32 and 40-degree temperature range. Normally, for optimum balancing of flavor, you should age your venison for two to three weeks. After aging, use the venison as you usually would.

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