Reply to thread

Message: <blockquote data-quote="Lou63" data-source="post: 191178" data-attributes="member: 207">aged beef in the big packing houses is a thing of the past, it could be slaughtered in the morning and by the end of evening shift cut up or ground and  be in boxes.  when they phased out the aging in the slaughter plants is when the E.Coli issues started, if I remember correctly it was a university in wisconsin did a study on it (which has been conveniently kept quiet) that the bacteria and enzymes that break down the connective tissues and tenderize the meat are safe to consume actually destroyed the E. Coli bacteria during the aging process so the less the meat is aged the higher the opportunity for E. Coli.  personally I like to get them home and skin first before gutting as it makes for a lot less hair to deal with later. if I hang it I cover it with an old sheet and try to spray it down a couple times a day to keep it from drying out too much.  If the weather is acceptable I will let it hang a day or two but I have brought them home and skinned, gutted, boned and froze the deer immediately.  Last year I helped a friend out with his deer that stunk like an old billy goat as it had been pissing all over itself like a billy goat. We let it hang about a week as the weather was ok for it.  got the stink out and it tasted just fine.My brother in Kansas gave half of a deer he shot years ago.  it was a 6x6 and the tines were no longer than my fingers, the deer was so old he had no teeth left. There was no fat on it at all and I knew it would be tough so I made jerky and canned the rest.  the canned deer was great used most of it for stroganoff and could not tell it wasn't beef.disclaimer about the beef I spent over 20 years working in a packing house and as a USDA meat inspector.</blockquote>

Verification: What is the most common fish caught on this site?

Reply to thread

Recent Posts

Friends of NDA