Uhhh...did you actually read my post?
I did not mean to imply that your method for preparing venison was dangerous or that it promoted botulism or that you were incompetent.
As a matter of fact, I have eaten hung deer. I found it unnecessarily dry and strong. On the other hand, if you eat game fixed in the classic European way, the rabbits and birds are left to hang until they become "high." The feathers are falling off on their own on pheasant. The hair comes off the rabbit. It's a matter of taste.
A lot of folks do hang their meat and I have have at least one text on the shelf that describes the exact process. However, I have found that quick freezing also tenderizes the meat, and that a few months in the freezer does exactly what I want done to the venison. I usually start hitting the new venison in earnest in mid-Winter. In the interim, the ice crystals have had time to do their work on the meat. Also, I give my meat to a processor. I'm certain it hangs in his reefer for a couple of days before he gets to it. So in essence, I'm allowing mine to hang a bit as well.
My apologies if you took my post to denigrate your methods for preparing venison.
As a guy who used to work for a company that made frozen meat products, the idea of aging deer is useless, probably counter-productive, and possibly dangerous. Remember that "aging" in beef production is done to meat that is not going to frozen. Freezing in this case is all the "aging" you need to bring venison to proper flavor and consistency. Remember that your slaughter operation is done in the open woods, away from modern hygiene. The safe way to do it is to get the venison out of the woods, refrigerated until it can be processed and then deep frozen as soon as possible.
The only thing that "ages" when you age beef is the fat. Fat is nearly non-existent on a deer. If you age a deer carcass, all you are doing is drying out the meat and giving harmful bacteria a chance to grow. Aging is done to beef that is never going to be frozen.
If you package and freeze venison immediately, the fibers of the meat will be broken down. When it thaws, the venison will be properly relaxed and flavorful. In this case freezing actually replaces the aging process, and in venison, it does a better job.
My advice to all hunters who do their own: get your venison into a freezer as soon as possible.
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