Aging Whitetail Deer Meat for 7 Days (Clean & Cook)

10 Dhj 2019
145 500 Shikime

Aging a whitetail deer for 7 days and cooking the meat to see the difference

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Justin Rackley, known as Lakeforkguy in the fishing world, creates fishing and outdoor videos on youtube and other social platforms. LFG provides fishing tips and techniques for mostly largemouth bass fisheries but also travels to other freshwater and saltwater fishing spots to explore new fish species and fishing techniques to help you catch more fish. Lakeforkguy likes to hang out on any fishing vessel or go bank fishing with his other ALworld Fishing friends and vlog with his Wife Stephanie AKA Ocean Spoon Girl and french bulldog Winston.

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  • What a shill

    Vince MazzoliVince Mazzoli14 ditë më parë
  • Glad u in good health my man always watch your videos !!!

    FrankieTheDudeFrankieTheDudeMuaj më parë
  • Try aging with the hide on so you don’t lose any meat

    Toothy CrittersToothy CrittersMuaj më parë
  • Hey Justin! Love your videos, you've got some great content and a wonderful family! Cheers

    No DuffNo DuffMuaj më parë
  • This is always an issue with me... taste and juice is good but a bit chewy when cooking backstrap

    Alberto TorresAlberto TorresMuaj më parë
  • Dip in flour salt and garlic milk and egg.fry in in some oil omg it’s so good.then make gravy with left over oil it’s so good and some rice can’t beat it. Call your chicken fried back strap.

    GrayGhost 01GrayGhost 012 muaj më parë
  • Can you get a way with putting the deer in a fridge for a week or two? as in a normal fridge, if the deer can fit (urban hunter here, I have a tiny condo, and stuff dears into my small BMW backseat) Secondly, How do you feel about skinning it a week later, this way it does not dry as much?

    Mohamed FelfelMohamed Felfel2 muaj më parë
    • U can do it in the fridge I'd Google it though u can also leave the hide on until processing

  • What the deer eats plays a large part on how it tastes as well. The corn-fed deer taste a lot better than say, a deer that lives in a swamp. The swamp deer will taste a lot more gamey than the corn-fed deer. That one will taste more like store-bought beef.

    Blaine HowellBlaine Howell3 muaj më parë
  • I don't have access to a walk-in cooler, so I skin my deer, quarter it, put it in heavy contractor grade trash bags and seal it to keep the moisture out. Then pack it in ice in a cooler with the plug open. Refresh the ice as needed to keep it completely covered. I usually age it around 14 days and it makes an awesome difference in the texture and the taste of the meat. I just processed my 58th deer this past season and I'm still learning new techniques but skinning and cooling the meat quickly, keeping it clean and aging make a huge difference. I rinse the carcass and then use a propane torch to get rid of the hair that is clinging to the meat before I age it. Love this video, wish I had access to a large cooler until then I'll keep it packed in ice. Thanks for another great video!

    Barry CoomerBarry Coomer5 muaj më parë
  • Aged meat cooks faster than fresh meat that’s why it was a little over cooked.

    User5467328764User54673287647 muaj më parë
  • Let them hang for about 4-5 days on deer. Then with Elk I let it hang for about 8-9 days

    Garrett WhitingGarrett Whiting9 muaj më parë
  • Get yourself an instant read thermometer!

    Chris WaltChris Walt10 muaj më parë
  • What kind of vacuum sealer do you use?

    Aaron GarrettAaron Garrett10 muaj më parë
  • i always age my deer for at least 1-2 weeks, sometimes more

    Myron WottonMyron Wotton10 muaj më parë
  • Over here in germany its normal That we age our meat we Leave the Hide on and let it Hang for 3-7 days at a tempeture between 41-44.6 degree Fahrenheit

    Der HinterwäldlerDer Hinterwäldler10 muaj më parë
  • Cut those tenderloins out asap and enjoy, no need to age those. Great video

    Justin TJustin T10 muaj më parë
  • I think it's a waste. because you have to cut off all that dry meat.

    Mobile GamingMobile Gaming10 muaj më parë
  • Excellent job over there watching that grill. Like a true outdoor chef.

    Billy MeadBilly Mead11 muaj më parë
  • I always leave my deer hang for weeks!! But I also live in upper michigan where it gets to -20s sometimes but it's always freezing during deer season so we can leave them hang on the buck pole!!! 💯💯💯 Some things about Michigan I love but man is it get cold here and tons of snow!!!

    randy Dillaboughrandy Dillabough11 muaj më parë
  • You trying to pronounce "Prosciutto" had me rolling LOL.

    Justin MerriweatherJustin Merriweather11 muaj më parë
  • I age mine hide on. Doesn’t dry out the outer portions of the meat. I know butchers are required to take the hide off first but I butcher my own and live in Ohio so it’s usually cold enough to just hang it in the barn. Gonna be a bit warm this next week so I just deboned the doe I shot yesterday and put all the meat in ziplocks and then I can let it age in my fridge without drying out.

    Jory Valley Farm & FurnitureJory Valley Farm & Furniture11 muaj më parë
  • "Akorn and Young Yeezy" look super tasty!

    Mark ButlerMark Butler11 muaj më parë
  • Tip to get the silver skin off. Start the cut flip it over so silver is down on cutting board. Then hold on to silver skin with your fingers and put fillet knife between skin and meat. Then press fillet knife against the cutting board and start cutting away from you. Works pretty good once you get the hang of it.

    Wonker FishinWonker Fishin11 muaj më parë
  • I think your next wood project should be building a pergola over your deck. It will give you a little shade on those hot Texas days but also a place to put some lighting so you don't have to cook with a headlamp haha

    John ReeseJohn Reese11 muaj më parë
  • I was manager of a plantation for several years and our goal was to harvest 300 deer a year. We had a cooler that would hold up to 100 at a time. We would hang it for 14 days although you need to remove the tenderloin at 10 days. We field dressed and left the hide until time of processing. What a difference it makes in the quality of the meat without having the gamey taste.

    David MoncriefDavid Moncrief11 muaj më parë
  • Hey man I’m from Australia we’re we shoot fallow deer we hang our deer for 5-7 days but it better if you leave the hide on the deer and you won’t have to cut the black salvige of the meat hope this was helpful

    ashleigh richardsonashleigh richardson11 muaj më parë
  • lfg you should try to cook meat sous vide! no possible way you can overcook with that method bc you set the temp it cooks at!

    blzzeeblzzee11 muaj më parë
  • This is like we do it in Sweden. We always hang our meat. Usually we let it hang so it adds up to 40. So 5° C for 8days adds up to 40. So it all depends on the temperature you hang it in.

    criibzcriibz11 muaj më parë
  • It’s so much easier to bone your deer out while it’s hanging than to quarter it and hold it still on a table

    Anthony GarnerAnthony Garner11 muaj më parë
  • I live in Texas and do not have a fancy walk in freezer. I always skin and quarter my deer, then put them in a cooler and cover with ice. I drain the water out daily and add more ice for 7 days. I’m not saying it’s better but seems to work fine. The meat is always awesome !

    MAC SrMAC Sr11 muaj më parë
  • Pet pev from a butcher here, cut the lower leg/hoof off and shin down past the tendon before hanging it to skin. I hates me a hairy deer to cut.

    Ron LeClairRon LeClair11 muaj më parë
    • We do the same with all our deer

      Wonker FishinWonker Fishin11 muaj më parë
  • What kind of food saver are you using LFG

    Taylor StoneTaylor Stone11 muaj më parë
  • Maybe I'm cheep and or don't trust anyone handling my venison but myself (that way I know it's my deer), but for $300 (plus or minus) you can buy a good quality meat grinder and do your own hamburger. Plus the grinder will last you the rest of your life. I have used pork fat/meat to add more fat to the venison burger, but I don't anymore. I keep it %100 organic. But when I fry the burger I will add some cooking oil or butter.

    lar larlar lar11 muaj më parë
  • I hang my deer a minimum of 7 days.

    LocoLeeLocoLee11 muaj më parë
  • watch bearded butchers!!they know thier shit

    OutdoorsManOutdoorsMan11 muaj më parë
  • 33 to 40 degrees is best at 3 to 5 days skinned with air flow is best

    OutdoorsManOutdoorsMan11 muaj më parë
  • have you tried sous vide? I only ever cook my venison roasts sous vide then finish them on a super hot grill. AMAZING

    Earl McCoyEarl McCoy11 muaj më parë
  • if ya ever have chewy game ya need to pressure cook it!!!turns it all good

    OutdoorsManOutdoorsMan11 muaj më parë
  • Need to go longer than 7 days it gets better anybody he's been doing this long enough knows

    Stephen KulawinskiStephen Kulawinski11 muaj më parë
    • Stephen Kulawinski yup

      HunterHunter11 muaj më parë
  • Good morning 7 days it gets better anybody he's been doing this long enough knows better

    Stephen KulawinskiStephen Kulawinski11 muaj më parë
  • We age them for 14 days

    Deer hunter 16Deer hunter 1611 muaj më parë
  • I miss those vids of you and rob going out and just fishing like you used to like a year or two ago

    just fishjust fish11 muaj më parë
  • you can even age it after you break it down. but more of it goes to waste.

    IJChan223IJChan22311 muaj më parë
  • A woman that eats red deer meat and says its over done,shes a keeper. So its a matter of getting most of that blood drained out before you cook and eat?

    577 Jersey Customs Adventures577 Jersey Customs Adventures11 muaj më parë
  • If yall don't have access to a walk in refrigerator. You can do the way I do. I quarter it and put it into tubs to fit in my refrigerator. I let it sit for about a week. Then process it and put in the deep freeze. Tastes amazing everytime. 👍

    Tyler MountainTyler Mountain11 muaj më parë
  • Hey man if you really want to taste deer the best way use some bones with meat on it veggies and pieces of meat and mm mm mmm bon appetite

    lisandro sernalisandro serna11 muaj më parë
  • Gunpowder flash👍

    Danny ReynaDanny Reyna11 muaj më parë
  • I've had bad deer once...and haven't had it since! #1..too was pulled out of the fridge and rite to the seasoning and way over cooked. I don't hunt but have had wild game...letting it cured makes all the sense in the world to don't let anyone grill for you that is plastered!!!😎👍💪..Oh! Take a hose to your caucus to wash hairs off before aging!

    WWFD EverywhereWWFD Everywhere11 muaj më parë
  • Leave the meat in a cooler of ice for 7 days keep the water drain off doing it the way u did u have too cut that outside layer-of meat off u get alot of waist just a way of aging if you don’t have a cooler that works but if u hang in a cooler better off leaving the hide on you wont get that dry outside layer

    Country63Country6311 muaj më parë
  • We invested in a similar freezer a couple years ago, I love it!

    GlockspecificGlockspecific11 muaj më parë
  • Hey LFG I sent you a dm on Instagram it would really mean the world to me if you would check it out , my Instagram is @fishing_with_bert

    Robert JaynesRobert Jaynes11 muaj më parë
  • Got my portable power thang from Harbor Freight $39. It’s goood👌

    Chris EChris E11 muaj më parë
  • And we usually cut out the tenderloins inside of the deer out when we hit the deer

    Haywood PorterHaywood Porter11 muaj më parë
  • I leave the Hyde on it and leave it in refrigerated cooler for about 1 to 2 weeks

    Haywood PorterHaywood Porter11 muaj më parë
  • Froscuitto? 🤔🤔🤔

    GI OUTDOORSGI OUTDOORS11 muaj më parë
  • Get a grinder. Whatever you spend, you'll make it back on the saved processing fees.

    Tony DorschnerTony Dorschner11 muaj më parë
  • I butcher deer all deer season next year i will be opening up a business i would love to help you

    Tanner PotterTanner Potter11 muaj më parë
  • I normally age mine for 2 weeks, but last deer I shot I left it on accident for 3 weeks, and its so much better!

    Evan RiceEvan Rice11 muaj më parë
  • @8:00 I used to use ICE also but wet meat sucks and can be wasteful. Switched to frozen water bottles with plastic in between and no more issues!

    Surf Fisherman and Crossbow KillerSurf Fisherman and Crossbow Killer11 muaj më parë
  • Nothing beats taking a back strap or tenderloin seasoning it up batter it with flour and fry in a pan of oil.

    ValtdemontoValtdemonto11 muaj më parë
  • I trust OSG just because of her face reaction lmao

    Austin TindellAustin Tindell11 muaj më parë
  • Hung2 deer for 7 days this year.. haven't tried them yet but the meat is noticeably different.

    Chip SammichChip Sammich11 muaj më parë
  • Keep the meat away from from ice water!!!!!!

    peter Aikenspeter Aikens11 muaj më parë
    • Vac seal and put on ice till put in a fridge.

      peter Aikenspeter Aikens11 muaj më parë
  • The meat just looks richer when aged. Ever any issues with the fat spoiling while aging?

    Apex Predator OutdoorsApex Predator Outdoors11 muaj më parë
  • White tail deer is amazing on the grill

    Carlos GarciaCarlos Garcia11 muaj më parë
  • havent had a chance to use game saver. Im not a mighty hunter :(

    Sonny JenemaSonny Jenema11 muaj më parë
  • nice

    lithgrapherlithgrapher11 muaj më parë
  • LFG this Friday afternoon at 1pm on ESPNU Texas A&M volleyball will be playing Wisconsin in Madison in the round of 16 in the NCAA tourney.The coaches neighbor had three computers set to log in one minute after tickets went on sale and they were all gone. +7400 seats.

    Mike Gray-EhnertMike Gray-Ehnert11 muaj më parë
  • I wouldn't mind seeing an Lake Life After Dark with the chef you talked with. A LLAD with Kosmos would be awesome too.

    Chase kChase k11 muaj më parë
  • Keep that skin on and let them go for at least a week.... you are on the right track

    Justin BresslerJustin Bressler11 muaj më parë
  • I am surprised this is such a mystery. We always age our Blacktail deer and Roosevelt elk. You can tell when you eat elk that wasn't aged because you sound like you ate a can of beans. Like you said though its colder here so easier to do.

    River ratRiver rat11 muaj më parë
  • I will quarter a deer and age the meat on the racks of a garage refrigerator. 21 days.

    Jimmy KellemsJimmy Kellems11 muaj më parë
  • $400 are you crazy !

    John MertzJohn Mertz11 muaj më parë
  • Best way to get rid of game is to soak in a cooler full of ice for at least 4 days after you quarter down and replace the ice when needed. Draining daily for the blood to get out COMPLETELY. The blood is the key. Hanging doesnt rid of everything

    jsavage428jsavage42811 muaj më parë
  • Tried a tip from an old hunter and that was to soak the back straps and tenderloins in salt water over night. Takes the game flavor out of it and makes it even more tender. It pulls the “gamey” blood out of it but still leaves moisture

    mrkisamoremrkisamore11 muaj më parë
  • I let my deer hang for a week up here in PA and its perfect.

    Cool Moo5eCool Moo5e11 muaj më parë
  • Dude your show is made for TV...…..

    Francis BankinsFrancis Bankins11 muaj më parë
  • Venison is not beef you do not age a deer it doesn’t do anything

    Garrett HankeGarrett Hanke11 muaj më parë
  • I hunt in Texas. I don't have a freezer or the luxury of leaving deer outside because of the temperature. Most of the time I butcher the deer where I shot them. Lately, I leave the meat in a fridge for days, then I use a tenderizer. Kinda hacky but it works. The meat hasn't been chewy. When I lived in NY I was able to hang the deer in the yard for a bit. Oh well.

    Konzept VideoKonzept Video11 muaj më parë
  • You can dry age your meat with the hide off, just remember to trim the outside meat. Much like eating wild pigs, the trick with making wild game taste good is to gut it and get it cold fast. Try soaking it in salt ice water for a few days.

    Michael LeskoMichael Lesko11 muaj më parë
  • We getting real close to 1 mil

    Kagan HarrisonKagan Harrison11 muaj më parë
  • Try to soak for few hours in water with a table spoon of vinegar after aging the best ever!

    Jeff MabryJeff Mabry11 muaj më parë
  • Again. A great one

    Living 6ALiving 6A11 muaj më parë
  • The hooves have not been wasted, they will be ground into a powder and used by the Lake Fork Guy to cure is erectile dysfunction. Good luck.

    Richard WebbRichard Webb11 muaj më parë
  • So DeerMeatforDinner asked who his subscribers wanted to see him collaborate with. I said you. Maybe you can reach out to Robert Arrington there and make some magic together. You both are great hunters, fishermen and with young families.

    Mike McCraneMike McCrane11 muaj më parë
  • *hang drying

    jere342jere34211 muaj më parë
  • It's all dependent. A deer that eats sage will taste different from a deer that eats corn and apple all their life. Deer here in CA has different taste at different regions. If I wanted to eat a deer, I got to certain regions. Aging does help though.

    ICYAnglerICYAngler11 muaj më parë
  • Oh man deer meat Jearky.🤤

    Christopher SanchezChristopher Sanchez11 muaj më parë
  • Sometimes dry wood leads to rashes😂

    Yeet Cannon OutfittersYeet Cannon Outfitters11 muaj më parë
  • I was wondering if you still have a discount code for Tackle Warehouse? I’m looking to pick up a few Christmas gifts. Thanks!!

    CMBCMB11 muaj më parë
  • Awesome. Thanks LFG and OSG for the in depth video.

    Josh kahnJosh kahn11 muaj më parë
  • my truck has2 120v 400 watt outlets lol

    brian kulpbrian kulp11 muaj më parë
  • 5 minutes a side is too long...

    B ElliottB Elliott11 muaj më parë
  • Have been aging deer meat for quite some time now here in Virginia but no walk in coolers in the fridge air tight trash bags 5 to 7 days depending on size

    John DunnJohn Dunn11 muaj më parë
  • It definitely helps to hang them bucks! But you can just quarter it up and have it age in an old fridge in the garage. Just saying! YEE YEE!!!

    Kevin EvansKevin Evans11 muaj më parë
  • I am assuming that venison is like beef and pork in that red fluid that comes out of the meat during cooking and eating is myoglobin, a protein rich fluid from the inside of cells in the meat., ie the juices that need to redistribute after cooking.

    Mike Gray-EhnertMike Gray-Ehnert11 muaj më parë
  • Yep aging is the way to go. I always age all my harvested animals at least a week if temperatures allow. You do loose some meat cutting off that outer crust but a lot better end product. You can leave the hide on if you gut it and cool it quickly and then you won’t get that crust that you have to cut off

    hushlife777hushlife77711 muaj më parë
  • prosciutto **

    Iseov VincoIseov Vinco11 muaj më parë
  • Listen bud great video but, you have to processes yourself!

    Caleb DavisCaleb Davis11 muaj më parë
  • I thought it was 160 degrees to kill bacteria and is that raw. Ive always been told deer has to be cooked all the way threw and be done.

    Michael McginnisMichael Mcginnis11 muaj më parë