Tendy - How to tenderize game meat step by step

Dry-aging game meat is an old and well-proven method that takes your meat to new heights in terms of both flavor and tenderness. By letting the meat hang under controlled conditions, the connective tissue breaks down, making the meat soft and juicy. Handling the aging process correctly is crucial to achieve the best possible result, and with modern tools like Tendy Nemus mörningstimer and its app, the process becomes both easier and more precise.

Hygiene is key

To achieve the best flavor and quality of your game meat, hygiene during slaughter and aging is crucial. After the animal has been felled, the abdominal organs should be removed as soon as possible. This prevents intestinal bacteria from spreading in the meat, which can affect both taste and shelf life.

Optimal aging time

When it comes to aging, time is a critical factor. To get more tender meat, it is recommended that the meat hangs in a cold room at a stable temperature of about 4°C for up to 14 days. If you do not have access to a cold room, aging by degree days also works well – this means the meat hangs in a space with good air circulation and stable temperature until the total temperature reaches 40-60 degree days. Tendy Nemus mörningstimer helps you keep track of this time by accurately calculating and monitoring the degree days directly via your smartphone, giving you full control over the process.

Important to avoid cold shortening

A common mistake is cooling the carcass too quickly, which can lead to cold shortening – a process that makes the meat tough. The first 48 hours after slaughter are crucial for the meat's quality. During this time, it is important that the carcass is not cooled too quickly or frozen before rigor mortis has passed. With the Tendy Nemus app, you can easily monitor the temperature and get reminders when it is time to butcher the meat.

Preparation and equipment

When the meat is hanging, it is important that the room where the aging takes place is clean and well ventilated. An ideal slaughter room has hard, washable floors and good ventilation that allows temperature regulation. Additionally, you should have access to a sink and handwashing station with hot and cold water, as well as necessary hygiene products such as plastic gloves and plastic aprons.

Degree days for different game

The most common degree days for aging game meat vary depending on the size of the animal and the texture of the meat. Here are some guidelines for different types of game:

1. Moose: 40–60 degree days. Since moose is a large animal with relatively coarse-grained meat, it needs a longer aging time to become tender and flavorful. This means that if the temperature in the aging room is around 4°C, the moose meat can hang for about 10-14 days.

2. Deer (red deer, fallow deer): 35–50 degree days. Deer meat has slightly finer fibers than moose meat, so it requires a somewhat shorter time to age properly. At a temperature of 4°C, this means about 9-12 days.

3. Roe deer: 30–40 degree days. Roe deer meat is more tender than moose and deer meat and therefore needs a shorter aging time. At 4°C, this means about 7-10 days.

4. Wild boar: 30–40 degree days. Wild boar meat is quite firm and can become tough if not aged correctly. It should hang for about 7-10 days at 4°C.

5. Hare and small game (rabbit, bird): 15–20 degree days. Small game has very tender meat and requires a shorter time to be ready. At 4°C, small game often hangs only 3-5 days.

These guidelines can be adjusted depending on specific conditions, such as local temperature and air circulation. With the help of Tendy Nemus mörningstimer, you can keep exact track of the degree days and ensure that your meat ages under optimal conditions just the way you want your meat.

Make the most of the whole animal

Another important aspect of aging is to make use of the whole animal. Many delicacies such as liver, kidney, heart, and tongue are often lost if one is not careful.

Summary

Dry-aging game meat is a process that requires time, precision, and care, but with the right tools and knowledge, you can easily achieve a fantastic result. By using Tendy Nemus mörningstimer, you can keep full control of the aging process, from degree days to hygiene and storage. The app gives you clear instructions and reminders when it is time to butcher, all to ensure you get the best possible flavor from your fine game meat.