How long can I age?

Discussion in 'Meat Birds ETC' started by abelseville, Oct 6, 2009.

  1. abelseville

    abelseville In the Brooder

    Mar 19, 2008
    Loudoun County, VA
    I just had 10 roosters dressed today and have them loosely wrapped in a 36 degree fridge. I am leaving for a week tomorrow. Can I age them a whole week or should I take the birds with me and freeze them earlier? Anyone have experience with week long aging?
  2. jaku

    jaku Songster

    A week is my MAX time for any meat in the fridge.
  3. abelseville

    abelseville In the Brooder

    Mar 19, 2008
    Loudoun County, VA
    Thanks for the advice. Ive been fridge aging my venison for up to 21 days with fine results for years however. Is chicken that much different? It was butchered very clean.
  4. max13077

    max13077 Songster

    [​IMG] I let mine go overnight then into the freezer. Never had any issues.
  5. abelseville

    abelseville In the Brooder

    Mar 19, 2008
    Loudoun County, VA
    yes but I won't have time to cut up and vacuum seal tomorrow. Much less trouble if I can leave them where they are for a week.
  6. Brunty_Farms

    Brunty_Farms Songster

    Apr 29, 2007
    I go 5 days max in the fridge... you may get away with 7, smell it good and make sure you rinse it off really well before you freeze it.
  7. patandchickens

    patandchickens Flock Mistress

    Apr 20, 2007
    Ontario, Canada
    It depends on your personal digestive tract (and that of anyone you're going to feed it to) as much as anything, IMHO.

    If you normally keep things in the fridge for longer than "they" say you should without undue intestinal repercussions [​IMG] and have been very clean in processing and packaging the chicken, then I say do whatever seems sensible to you.

    If you typically eat things within a day or two and your tummy does not have extensive successful experience with stuff sittin' around culturing up bugs for longer, then it might be a bit iffier, you'd just have to decide whether you want the risk of a) food poisoning and b) if you *do* get food poisoning, probably wanting to throw out all the rest of the meat.

    I try not to age things (or just forget 'em in the back of the fridge <g>) for as long when I'm going to be feeding them to other people as when they're just for me or immediate family.

    JMHO, good luck, have fun,

  8. kingmt

    kingmt Songster

    May 1, 2009
    Mason WV
    I aged mine for 5 days & they turned out great.
  9. jaku

    jaku Songster

    Quote:Not sure on that, but I do know that different meat ages differently, and by different techniques. I think some fine steaks are aged up to six months under the right conditions. Age some fish 21 days in the fridge and get back with me on how that works out for you!
  10. Winsor Woods

    Winsor Woods Songster

    Jun 14, 2009
    Cascade Range in WA
    Some of the most gourmet steaks are aged for weeks. They are aged basically to the point of rotting, with the bad areas often cut off. The meat is really tender and you've got to cook to proper temperatures too.

    The other aspect of aging is what temp you are aging at. That has a ton to do with how long you can go.


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