The key to “Bleed” Ground Venison is simple. Two Words – “Dry Aging.”
First, hang the game meat for a minimum of 3 days for every 100lbs of carcass weight. A good example would be if the hanging weight of my deer carcass is 150lbs then always hang and age the carcass or quarters for at least 5 full days. This allows all that “gamey flavor,” body moisture and “blood” to evaporate out of the carcass.
The second key thing that happens during this process is the proteins in the muscles begin to break down, allowing the meat to become nice and tender. This entire process is called “Dry Aging” and it makes the meat so much better in flavor and texture. It also eliminates the “bloody” meat and flavor. This is the exact reason why we created the Koola Buck Portable Cooler.
With Koola Buck Coolers you have a convenient and easy way to hang, store and age your meat properly in a controlled temperature. Koola Buck Portable Coolers can be set up or dismantled down in about 10 minutes and they’re light weight for easy transportation. The commercial refrigeration system pulls the body heat from the game producing a great tasting game meat without the headache of storing and maintaining a giant and expensive walk-in cooler system in your home. Call (814) 849-9695 to request your own Koola Buck Pro or Koola Buck Jr.
Here’s another hack that can help you age your meat for even longer. You can use Koola Buck Anti-Microbial Game Bags and keep the surface of your meat moist in the bags as well as reduce the growth of surface bacteria during the aging process in the cooler. With this combination you can age for two weeks or more making an amazing product for your dinner table.
Aging meat properly is the most important and most overlooked part of preparing quality game meat. You can be the best chef on the planet but if you start with a bad piece of meat, you’ll have a rough time making a good finished product. Age and preserve your meat properly and you will be amazed at the difference.
– Brad Lockwood