Fresh venison tonight

[Ian]

7 days at 37-38⁰ is about all I want. Trim the rind and cook or freeze. The meat develops a flavor all its own if hung for two to three weeks, but for me a week is enough, that's when it just begins to stink. The backstraps and tenderloins rarely make it long enough to freeze.

 

[creosote]

Only difference here.
We smear pepper all over skinned hanging goodness, cover with sheet, or game bag. Pepper keeps the flies off.
Leave for five-ish days. Make sure it doesn't get above 46deg.

 

[CWLONGSHOT]

7 days at 37-38⁰ is about all I want. Trim the rind and cook or freeze. The meat develops a flavor all its own if hung for two to three weeks, but for me a week is enough, that's when it just begins to stink. The backstraps and tenderloins rarely make it long enough to freeze.

Wait peole freeze terderloins??

cW

 

[Ian]

I don't, I'd snack on them while pulling the hide off if they were safe to eat raw.

 

[Winelover]

Never had gamey tasting venison. Here in Arkansas or in Michigan. Some people blame the diet. It's all about how much care you take in cleaning your game. Come to think about it.......... never had fishy tasting fish. Keep the blood, guts and body fluids, off the meat.