malkiserow Posted February 24, 2016 Report Share Posted February 24, 2016 I thought this was a good video by a man who shows enormous care and knowledge. I leave it 5 days at 4 degrees then butcher it. Maybe there are better ways like this 12 degrees for 12 hours Norwegian method? My question is how do you tenderise your venison, and what is good practice? Quote Link to comment Share on other sites More sharing options...
malkiserow Posted February 25, 2016 Author Report Share Posted February 25, 2016 The larder work on the video starts at 3 minutes in.... Quote Link to comment Share on other sites More sharing options...
polester Posted February 25, 2016 Report Share Posted February 25, 2016 At 12 mins he says if you chest shoot then you don't need to bleed them? Quote Link to comment Share on other sites More sharing options...
malkiserow Posted February 26, 2016 Author Report Share Posted February 26, 2016 I noticed that..... I took it that if it bleeds from the bullet hole ? Quote Link to comment Share on other sites More sharing options...
old man Posted March 2, 2016 Report Share Posted March 2, 2016 Uk legislation says the carcass should be cooled to below 7 deg C and held there till disposal? A good chest stick severing main arteries aids removal of blood more quickly to better preserve the meat? The Best Practice Guides from the Deer Initiative tells all. Quote Link to comment Share on other sites More sharing options...
Dougy Posted March 3, 2016 Report Share Posted March 3, 2016 I recently had a Sika left in a chiller for 8 days, i was told that it was set at 7 deg, I personally would have dropped it to 4, but not my chiller. When I went to pick it up, :-( well not looking too good, slimey, green with mold around the bruised area's. After some heavy trimming I ended up with about 25% of the carcus. The fridge must have been switched off by mistake. The saved meat consisted of the loins and haunches mines the exterior skin. Tender is not a word I would use to describe, more like eating melting chocolate in texture. Beautiful but allot wasted. Not to be recommended though at all... If you intend on hanging for more than a week try and get some decent air movement in your fridge and leave the temp less than 7 degree. Quote Link to comment Share on other sites More sharing options...
malkiserow Posted March 3, 2016 Author Report Share Posted March 3, 2016 My local butcher does 5 days..... hence I follow that advice. The interesting thing about the video is the 12 degree C stage for 12 hours prior 5 days at sub 5 degrees. I never heard of this before but they seemed to think it helps...... Quote Link to comment Share on other sites More sharing options...
Dougy Posted March 3, 2016 Report Share Posted March 3, 2016 It's basically all about controling the decomposition of the carcus. I've had a fore quarter of beef in a chiller for 6 weeks before now. Special customers request, very nice, and little waste compared to my Sika due to temp control and fans. Quote Link to comment Share on other sites More sharing options...
Archie-fox Posted March 3, 2016 Report Share Posted March 3, 2016 The last 2 roe I shot have been left overnight at about 5 degrees then butchered all within 12 hours max.. I don't hang deer I just get it cut up and in the freezer or given to my family joined up.. Quote Link to comment Share on other sites More sharing options...
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