Quote:
Originally Posted by AndrewM
Thanks for the reply. Would vacuum packed bags last any longer in the fridge since it has most of the oxygen removed or will it go moldy as well?
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It would help reduce aerobic mold growth,
No guarantees on the timeline from me.
For deer, IMO, there is no need to age longer than the 5 days unless it was a really tough animal.
Minimum is three days to allow the meat to come out of rigor.
After that, aging is decomposition of the tissues.
I find that the meat can get Too "tender" for my liking after 5 days of wet aging.