Aging meat on ice - anybody can do this! 

Disproving the waterlog myth! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-R-ON7Xnb-JI.html

I remember your last ice aging video . You explain everything really good so people will understand it . Thanks for sharing !

Exactly brother. Drain left OPEN, tilted and 2-3 weeks is the sweet spot for me!!!

I've been doing this same aging process for 30+ yrs the venison is tender and taste great, no off flavors. I've only lost one deer and that was from a heat wave and poor icing. Ice and drain it regularly for 7 day and it's perfect. Never take it to a processor. They don't age it and it taste like shit.

I ice age wild hog all the time. Let it soak and drain out -reice every other day.

Hey Micah great video!!! The one thing I do is when you throw the warm meat in cold water that’s in the cooler I let the hose run and let the water trickle over the edge of the cooler. The hose goes to the bottom of the cooler so you got continuous cold water and gets rid of most of the blood so now you’re ice won’t get so bloody. I’ll do this overnight. Like you say meat don’t water log.

This is a great idea. Thanks.

Thank you Sir

I had a couple of questions, but as I watched, you answered them all. Great work. I didn’t see a drop of blood...should stay monetized! 🩸

i’m 17 and have been hunting most of my life but my dad and grandfather take over the processing so hopefully I can give this method a try. after you age a deer can you just freeze it like you normally would and still expect the tenderness/flavor to last?

Perfect.

Yep that how you do it. 👍👍👏👏👏👏

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I want to add we have well water which is a lot colder

Well done Micah. Informative. You also have a good day fella.

Video starts at 3:50

Makes good sense to me good old ice cubes makes a cold chamber and like you said it can be in there for more then a week with additional added ice cubes. Blessings☺️

We kinda do a mixture I’d say of ice aging and dry aging on deer. We leave the hide on hang it by the back legs and fill the body with ice and keep filling it as it melts if it melts at all.

Never gets cold enough to dry age a deer or hog down here so have always used ice and ice chests got three hogs sitting in ice as I type this since sunday morning debone the last one today before I go to work then come sat sunday after work all I have to do is bag everything and freeze

Put my deer on ice for 7 days just like this and worked well. However the outsides of some parts of the meet were brown and looked cooked almost. Is this bad? Can I eat this brown part or cut around it?

Awesome video as the ice melts drain the water off add ice 👊

Do you drin the water in the cooler or retain the water and ice mixture?

I’m going to try this for my hunt this year just a quick question. After the aging do I trim the pale outer meat before grinding or is that good to eat as well?

How long can you ice age a hog for?

Thank you for the video. I’m going out of state and if I get a deer I’ll have to quarter it for coming home. All the processors are closed near me. How often do you change out the ice?

I do wrap mine in trash bags only because i taught that way and cut holes in bags for blood to drain. Got two in different RTIC coolers right now and making my own ice from table top ice machine. Save it in big bowel and add as needed . I will age 7-21 days and pull my big table out and do a bit here and there.

I tried that last year and when I opened the ice chest after 7 days the meat was covered with flys and maggots. I had to throw the whole thing away.

This is exactly the way I do mine! My deer meat is always great! Rivals any cut of beef. I cut everything I can into steaks and grind the rest!

We just eat the whole darn thing fresh in a couple days so don't have to worry bout all this hahaha :-) Good stuff brother!

I wonder why people are so against water on meat? I’ve done it both dry and wet , both are tasty if done properly. People get really fired up about it for some reason

Does this process also reduce or eliminate the gamey flavor of the venison?

Great video. Quick question. After you've ice aged it 2-3 days and find that the meat is grayish color, I assume that's just the blood in the meat being replaced with the water? I have some gray meat after having a deer on ice for 3 days. Pretty new to ice aging but just wanted to get y'all's thoughts. I immediately processed the deer in the field, put in game bags, got back to my truck in a couple hours, and put the meat directly onto an already iced-down Yeti. I'm particular about food care and think all of that process was just fine. I just see the grayish meat now and not sure what to do.

Do you leave the drain plug open...?

I would have like to have seen what it looked like after 10 days of sitting in ice.

I'm assuming as you replace the ice as it melts down that you drain out the liquid is that correct?

Nice 👍 video Micah! That was a lot of meat you packed in there! Yum yum 😋

So if I ice age my deer do I have to soak it before I cook it to get the gamey taste out of it??

It works great if you follow your directions. Lol the one you packed on ice for me was awesome lol. We've ate most of it. Lol

Have you ever put salt in your ice to help keep it cold and draw some of the blood out?

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i like dry aging and hanging the deer my garage and u brush some vinegar and age the deer for 3-4 days and ohhhhhhh ur garage will smell so goooood and the meat tast so good i did it with a moos onec and it was so good

Thanks for the video. As you continue to add ice are you just dumping it on top or are you relayering the ice and meat like you did the first time? Thanks again....I enjoy your channel.

That all I do is ice Age my deer for 2 weeks I like your videos sir

I agree with you Brother! I was always told you should never hose down the animal with water. I have sprayed many with water and it never harmed a single one. I like the ice aging idea. Thanks for sharing!

I AGE ON ICE BUT LEAVE THE DRAIN OPEN AND YES I HAVE AN ICE MAKER .