Question Wild Game
 

Has anyone aged game until it had hair growing on it? I'm being told not to worry, the fire will kill all bacteria? I'll eat almost anything, but this is something I've not encountered before.

I only eat fish,wild pork and birds. No aging involved.

The longest I've aged big game was five or six days. It was an in-the-rut blacktail buck I shot right before going into the field for the week. I laid the skinned/gutted carcass across a wheelbarrow (no rafters to hang from) in a garage that stayed 40-55 degrees while I was gone. When I returned, all I had to do was trim some bad meat from the neck where the head had been removed. Everything else was gtg. In fact, the meat was fantastic.

The old time market hunters used to go out and hunt for days at a time, then bring their stuff back to the market. I would think that the important issue is the temperature that the meat has been kept. I know some of the steaks that are well aged turn some funny colors, but that is some of the best meat.

Was this prior to the Pure Food & Drug Act of 1906 when our average life expectancy was about 48?

Post hoc ergo propter hoc

Thanks for taking the time to answer. After a careful inspection and making sure the fire seared the meat thoroughly, I dug in to the meat. Cooked rare, the lingering aroma of the aging process was unpleasant and completely different then the smell of aged beef.

The meat was aged on a rack in a walk in refrigerator, probably 33^-35^F. I'm in no rush to eat hairy game again unless she's Bipedal.

Be careful - they need to age a few more years after growing hair before they are right for eating. The aroma can be very telling with them as well. :p

Set, Game, Match! :lifter

And another food thread goes the way of Nigellissima...wait, that's perfect!

https://www.youtube.com/watch?v=0x3T2ppd9gI