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Feb 12th, 2024
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 CuringTime?
#548653
01/12/09 09:26 PM
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Joined: Jan 2009
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KBTXHunter
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How long is too long for a deer to be in the refrigerator? I'm talking about hind quarters, shoulders, backstrap, all cleaned good and put into a bowl and stuckin the fridge to cure. Just curious.
 Low Expectations Championship Smokers "Look Good Doin' It..."
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Re: CuringTime?
[Re: KBTXHunter]
#548654
01/12/09 10:37 PM
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Joined: Nov 2006
Posts: 2,801
booger
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Define what you mean as "cure"? Did you put something on them or are you just letting them age?
Big ones line-up, little ones bunch-up
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Re: CuringTime?
[Re: booger]
#548655
01/12/09 10:44 PM
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KBTXHunter
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Quote:
Define what you mean as "cure"? Did you put something on them or are you just letting them age?
No, nothing on them. Yeah aging would be better term.
Low Expectations Championship Smokers "Look Good Doin' It..."
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Re: CuringTime?
[Re: KBTXHunter]
#548656
01/12/09 10:52 PM
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Joined: Nov 2006
Posts: 2,801
booger
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i would not go more than a week is cut up or have gone for two weeks when left as whole hams with bone in. I'm no expert just experienced.
Big ones line-up, little ones bunch-up
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Re: CuringTime?
[Re: booger]
#548657
01/12/09 11:23 PM
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KBTXHunter
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I left a doe in an ice chest minus legs and head (elbows down)for 9 days. Kept water drained off and replaced ice as needed. After I quartered it I cleaned the meat real good and left in a bowl in the fridge for 3 more days. This was the best deer I've ever eaten. Currently have one in the fridge and I will package it tonight for the freezer. It's been in there with the blood rinsed twiced since Dec. 27th. I may have f@#cked up this time. I was gonna shoot for 3 weeks but I may have went too long. Dammit.
Low Expectations Championship Smokers "Look Good Doin' It..."
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Re: CuringTime?
[Re: KBTXHunter]
#548658
01/12/09 11:36 PM
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Joined: Nov 2006
Posts: 2,801
booger
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may not be a problem just out of my comfort zone is all. I know that great steak houses age their beef for weeks and get top dollar for them. I try to dry age mine without liquid though.
Big ones line-up, little ones bunch-up
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Re: CuringTime?
[Re: booger]
#548659
01/13/09 01:01 AM
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KBTXHunter
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It doesn't smell bad, so I'm gonna give er a go. I don't think it'll be a problem. hell our tea jug will freeze if you let it set a couple of days. If I quit posting in the next few weeks ya'll will know 3 weeks is too long.
Low Expectations Championship Smokers "Look Good Doin' It..."
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Re: CuringTime?
[Re: KBTXHunter]
#548660
01/13/09 04:13 AM
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Joined: Nov 2006
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booger
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sounds like a plan then.... We will all be on watch for you!!!
Big ones line-up, little ones bunch-up
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Re: CuringTime?
[Re: booger]
#548661
01/13/09 04:56 AM
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Joined: Nov 2004
Posts: 1,141
campcook
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The best way to go is by the smell. If you continually rinse the meat and drain the blood, 2 weeks or more is not really too long if it it kept cold (below 40 F, which is fridge temp). If you plan on keeping it for this long, it would be best to bone out the meat.
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Re: CuringTime?
[Re: KBTXHunter]
#548662
01/13/09 09:29 PM
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Joined: Dec 2008
Posts: 5,194
LonestarCobra
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I will be eating none of your cooking for a while! 
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Re: CuringTime?
[Re: LonestarCobra]
#548663
01/14/09 06:36 AM
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Joined: Jan 2009
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KBTXHunter
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Quote:
I will be eating none of your cooking for a while!
How do you know you haven't already? I ate some tonight, if I don't show up at work tomorrow, you will know why. It's not gonna be any worse than ol No Chili Billy I know that!! 
Low Expectations Championship Smokers "Look Good Doin' It..."
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Re: CuringTime?
[Re: LonestarCobra]
#548664
01/15/09 02:28 AM
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Joined: Nov 2004
Posts: 1,141
campcook
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Quote:
I will be eating none of your cooking for a while!
You know, Lone Star Cobra, the 'aged beef' that folks pay so much for in the markets has been aged for 2 weeks to a month at 35 to 40 degrees? That before it is shipped to the final butcher they scrape off the mold?
The thing about aging meat is that it needs to be kept at a good temp and the blood needs to be drained off. If this is done then there is no problem.
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Re: CuringTime?
[Re: campcook]
#548665
01/15/09 03:35 AM
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Joined: Dec 2008
Posts: 5,194
LonestarCobra
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Quote:
Quote:
I will be eating none of your cooking for a while!
You know, Lone Star Cobra, the 'aged beef' that folks pay so much for in the markets has been aged for 2 weeks to a month at 35 to 40 degrees? That before it is shipped to the final butcher they scrape off the mold?
The thing about aging meat is that it needs to be kept at a good temp and the blood needs to be drained off. If this is done then there is no problem.
Well ya know there Campcook, I am very aware of the aging process of beef and other animals. I am sure you did not know that, as well as not knowing that KBTXHunter are always s?#!!*>g each other at the deer camp or at the good ol' backyard cookout and beer drinking about who cooks the best groceries. Guess you just have to be there.
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Re: CuringTime?
[Re: LonestarCobra]
#548666
01/15/09 04:48 AM
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Joined: Jan 2009
Posts: 3,478
KBTXHunter
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Quote:
Quote:
Quote:
I will be eating none of your cooking for a while!
You know, Lone Star Cobra, the 'aged beef' that folks pay so much for in the markets has been aged for 2 weeks to a month at 35 to 40 degrees? That before it is shipped to the final butcher they scrape off the mold?
The thing about aging meat is that it needs to be kept at a good temp and the blood needs to be drained off. If this is done then there is no problem.
Well ya know there Campcook, I am very aware of the aging process of beef and other animals. I am sure you did not know that, as well as not knowing that KBTXHunter are always s?#!!*>g each other at the deer camp or at the good ol' backyard cookout and beer drinking about who cooks the best groceries. Guess you just have to be there.
Who's this LonestarCobra cat? Never heard of him. I have heard of a guy with a similar name that can't cook a pot of chili to save his arse. Maybe that's him.
Low Expectations Championship Smokers "Look Good Doin' It..."
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Re: CuringTime?
[Re: KBTXHunter]
#548667
01/15/09 06:16 PM
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Joined: Dec 2008
Posts: 5,194
LonestarCobra
THF Trophy Hunter
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Joined: Dec 2008
Posts: 5,194 |
Quote:
Quote:
Quote:
Quote:
I will be eating none of your cooking for a while!
You know, Lone Star Cobra, the 'aged beef' that folks pay so much for in the markets has been aged for 2 weeks to a month at 35 to 40 degrees? That before it is shipped to the final butcher they scrape off the mold?
The thing about aging meat is that it needs to be kept at a good temp and the blood needs to be drained off. If this is done then there is no problem.
Well ya know there Campcook, I am very aware of the aging process of beef and other animals. I am sure you did not know that, as well as not knowing that KBTXHunter are always s?#!!*>g each other at the deer camp or at the good ol' backyard cookout and beer drinking about who cooks the best groceries. Guess you just have to be there.
Who's this LonestarCobra cat? Never heard of him. I have heard of a guy with a similar name that can't cook a pot of chili to save his arse. Maybe that's him.
Yeah.. 
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Re: CuringTime?
[Re: LonestarCobra]
#548668
01/24/09 10:47 PM
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Joined: Nov 2004
Posts: 1,141
campcook
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Oh, OK. Sorry about that. I thought you were being serious.
So many people nowadays (even hunters) are not aware of how food of all kinds is/are processed.
I remember about 25 years ago, I was given a real Virginia ham. From Virginia - smoked and dried. The reason it came to me is, a friend's brother went there and brought it home to her, because she had always wanted one.
The instructions on the burlap sack said, " let soak overnight in 2 changes of water, then scrape off the mold, slice and cook".
She said she wasn't about to eat anything that you had to scrape off mold to eat. I tried to explain it to her but she didn't want to listen.
It was delicious!
Lora
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