Having done the hard yards in the bush to secure some wild game, a hunter’s work has not finished. Tossing field-dressed meat straight into the freezer after returning home definitely won’t pay the best dividends. Rather, eating quality at the table will depend on what has happened along the way in terms of hygiene, packaging and storage.
THIS article provides an introduction to the key principles underpinning successful wet and dry ageing of meat. Wet ageing in sealed vacuum packs significantly extends shelf life and improves tenderness. Dry ageing is a more demanding technique that likewise improves tenderness but also enhances flavour. We’ll cover both approaches to ageing in some detail, including their pros and cons, and how they can be applied to game meat.
In older times, all fresh meat was eaten within a few days, before it spoiled. Extending shelf life relied primarily on salting, drying and fermenting techniques, but these treatments fundamentally changed the meat’s texture and flavour. The advent of
