OK, so my husband is new to hunting (but a pretty skilled marksman, we compete in tactical style long range rifle matches regularly). He shot a deer, and had intended to take it to our local butcher shop to have them break it down, wrap, and freeze it. He shot the deer yesterday morning and I called them to make arrangements. They are apparently no longer accepting more deer, as their fridge is full.
It's been gutted, skinned, and the head has been removed. It's currently hanging in our garage. A friend of ours who knows what he's doing is coming to help break it down this afternoon, as our garage is just not cool enough to safely hang/store the deer for that long.
We have limited refrigerator space, but plenty of room between the chest freezer and fridge freezer to store the meat. I know that there is some enzymatic breakdown that will help to tenderize the meat a little, but we just don't have the setup to let that happen.
Is it possible to cut and wrap the deer, stick what we can in the fridge for a few days to do it's thing before freezing, and mark everything else as needing to spend some time "aging" in the fridge prior to cooking? Is this necessary for cuts that I'll be grinding up?
Thanks!
Submitted October 19, 2014 at 10:40PM by GypsyBagelhands http://ift.tt/11Rdmnw Hunting
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