From the do you like venison thread......

[Doewhacker]

14 minutes ago, landtracdeerhunter said:

Maybe I  don't understand the state hunter guide, but I thought it was illegal to keep venison past the next season.

You don’t. 

[wolc123]

17 minutes ago, landtracdeerhunter said:

Maybe I  don't understand the state hunter guide, but I thought it was illegal to keep venison past the next season.

It may have been many years ago, but I see nothing in the current regs about that.  I usually mark the year on the packs and a number to indicate what order the deer were killed in on that season.   I try to use that which has been in the freezer the longest first, the exceptions being the grind from the first one each season.  That is not vacuum sealed, so it gets used prior to any left-over vacuum sealed stuff from the prior season(s).   That is the point we are at right now, having just consumed our last pack of non-vacuum sealed stuff from last fall.   Like I mentioned earlier, if you are going to eat it within 6 months, you are wasting your time with vacuum sealing venison.  Not so on fish though, as that looses its fresh taste a lot faster, if it is not vacuum sealed.     

[mowin]

2 hours ago, crappyice said:

I am not questioning the effectiveness of vacuum sealing food over extended period of time. I just cannot imagine saving a piece of food for over a year (holy $hit-did you say FIVE?). How big are these freezes and how much can you actually enjoy the thing that I being frozen for that long.


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Yes 5 yr old cheddar cheese.  I vac seal after smoking. Stick it in the project fridge and forget about it.  Cheese gets better with age. As long as the package stays vac sealed, it will be fine. The hardest part is not eating it after 3 or 4 yrs.   I smoke probably 30# of cheese every fall so it's easier to leave a few to age. 

[steve863]

45 minutes ago, landtracdeerhunter said:

Maybe I  don't understand the state hunter guide, but I thought it was illegal to keep venison past the next season.

Even if it was the law, who would ever know?  Hard enough to get a DEC officer to check out game violations in the field, I highly doubt they will be looking in your freezer for dates written on the packages of meat.

[Steuben Jerry]

1 hour ago, landtracdeerhunter said:

Maybe I  don't understand the state hunter guide, but I thought it was illegal to keep venison past the next season.

Whaaaat?!

If that's true, then I would have had to throw away a whole deer last fall because that's about what I had left on Oct 1.

 Link please.

Edited April 28, 2018 by Steuben Jerry

[The_Real_TCIII]

Whaaaat?!
If that's true, then I would have had to throw away a whole deer last fall because that's about what I had left on Oct 1.
 Link please.

This actually rings a bell, I'm curious to see if someone finds a reg. I'll certainly be guilty

[Steuben Jerry]

4 minutes ago, The_Real_TCIII said:

This actually rings a bell, I'm curious to see if someone finds a reg. I'll certainly be guilty

Me too! If it is, it's a ridiculous regulation. What possible harm could it do to keep legally harvested frozen venison for more than a year.

Hoo-boy, that'll turn this into another epic thread like the crossbow inclusion or coyote thread.

[Steuben Jerry]

Breaking news; NYSDEC conducts statewide sweep for 366 day old venison.

[steve863]

5 minutes ago, Steuben Jerry said:

Breaking news; NYSDEC conducts statewide sweep for 366 day old venison.

And all the venison is going into a crockpot down at the DEC station.  The stew and chili should be ready by tonight for the beer bash!

[Doewhacker]

Back in the olden days there was such a law but it was done away with at least @20 + years ago. 

Now there are rules around transporting meat, say I give steve863 a package of meat it would have to be labeled with my info, what type of meat it is, his name and the date it was cut up for him to transport it. 

Once you cut and wrap the meat and stuff it in the freezer you don’t need the tag any more. But I guarantee people will say you need to save tags etc ect. Once it is ready for consumption you are good to go. If you then decide to give some away you would then have to do the labeling ect.

 

[wolc123]

4 minutes ago, Doewhacker said:

Back in the olden days there was such a law but it was done away with at least @20 + years ago. 

Now there are rules around transporting meat, say I give steve863 a package of meat it would have to be labeled with my info, what type of meat it is, his name and the date it was cut up for him to transport it. 

Once you cut and wrap the meat and stuff it in the freezer you don’t need the tag any more. But I guarantee people will say you need to save tags etc ect. Once it is ready for consumption you are good to go. If you then decide to give some away you would then have to do the labeling ect.

 

I usually tie the carcass tags to the freezer door handle and leave them there until the last package is gone.  The packages in the freezer are marked: "ven, YR, #".  If and when a DEC officer comes over to check out our freezer, it would be simple to "connect the dots".   The buck carcass tags eventually get stapled to the back of wall mounts or stuck inside the skull of euros.   Most often when I give it away, it is a properly tagged whole deer, but it looks like I will have to make sure that I include a little more info on the individual packages that I sometimes distribute.  Thanks for the tip.    

[wooly]

8 minutes ago, Doewhacker said:

Back in the olden days there was such a law but it was done away with at least @20 + years ago. 

Now there are rules around transporting meat, say I give steve863 a package of meat it would have to be labeled with my info, what type of meat it is, his name and the date it was cut up for him to transport it. 

Once you cut and wrap the meat and stuff it in the freezer you don’t need the tag any more. But I guarantee people will say you need to save tags etc ect. Once it is ready for consumption you are good to go. If you then decide to give some away you would then have to do the labeling ect.

 

Way too many rules to keep up on when it comes to venison storage, transport, and sales..., that's why I mark all my packages of deer meat as "Eagle Breasts" before I do anything with them!

[Robhuntandfish]

47 minutes ago, Steuben Jerry said:

Breaking news; NYSDEC conducts statewide sweep for 366 day old venison.

In an unrelated news story. Dec also confiscated several cases of beer from underage drinking raids later that day...no one was available for comments.....

[Elmo]

I took a strip of backstrap once and dry aged it in my fridge for 7 days.  I sat it on a small grill so that there was good air circulation and rotated it at least once a day, sometimes twice.  It developed a really nice rind.  Cut off the rind at the end of the 7 days and boy was that backstrap good.  Super tender.  I didn't use a knife and fork, I simply took my fingers and ripped off chucks to pop into my mouth.  In the end though, I lost so much meat to shrinkage and rind that I'm not so sure if it was all worth it.  Too much lost for a bit of improvement.

[Uncle Nicky]

22 minutes ago, Elmo said:

I took a strip of backstrap once and dry aged it in my fridge for 7 days.  I sat it on a small grill so that there was good air circulation and rotated it at least once a day, sometimes twice.  It developed a really nice rind.  Cut off the rind at the end of the 7 days and boy was that backstrap good.  Super tender.  I didn't use a knife and fork, I simply took my fingers and ripped off chucks to pop into my mouth.  In the end though, I lost so much meat to shrinkage and rind that I'm not so sure if it was all worth it.  Too much lost for a bit of improvement.

That is exactly right. If you are truly going to dry age your venison, it will be almost black on the outside and the crust will need to be trimmed off, close to 50% waste. I never was able to tell the difference from venison that was aged a week as opposed to that which was butchered and frozen a day or two after the kill, but I don't really like deer meat all that much anyway.

[ATbuckhunter]

I don't dry age at all. Usually deer are quartered that day and butchered and in the freezer the next day. I use the best cuts for steaks, the scraps and a few tougher cuts for stews/soups and then ill use the bottom round and ball roast for smoking. Really easy to go through a few deer a year when I use this system. I think using the right cuts for the right purposes is more important than aging. 

[crappyice]

I don't dry age at all. Usually deer are quartered that day and butchered and in the freezer the next day. I use the best cuts for steaks, the scraps and a few tougher cuts for stews/soups and then ill use the bottom round and ball roast for smoking. Really easy to go through a few deer a year when I use this system. I think using the right cuts for the right purposes is more important than aging. 

Good point about right cut for right purpose. This guy and his YouTube videos which either someone posted or I found was a HUGE help for that this season

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