I am curious what others do with this?

We got several lbs of this last season and vacuum sealed it well in
boneless hunks. As I looked through the freezer, we were low on ground
pork to make sausage so I made up the difference with ground venison.

I looked over normal venison sausage recipes and they almost
universally add brown sugar so I added some as well.

I used (roughly)
2 lbs ground venison
1.5 lbs ground pork butt
1.5 TB my normal spice mix for sausage (can repost but we had a recent
thread on it)
3 TB brown sugar

Don likes it as is, but maybe a bit more sugar
Charlotte says it's good but skip the anise next time
I think it's a little sweet but not too much so

Most classic venison sausage types seem to use 3/5 venison to 2/5 pork
or other fatty meat.

For those of you who have some, if you didnt vacuum seal it right, you
are at freezerburn dates now.


--

On Sat, 02 Apr 2016 18:16:11 -0500, "cshenk" > wrote:

>For those of you who have some, if you didnt vacuum seal it right, you
>are at freezerburn dates now.

???

Je_us wrote in rec.food.cooking:

> On Sat, 02 Apr 2016 18:16:11 -0500, "cshenk" > wrote:
>
> > For those of you who have some, if you didnt vacuum seal it right,
> > you are at freezerburn dates now.
>
> ???

It;s comon to get stupid and just wrap it in plastic or foil. The
season here ended November so you would be at 4 months freezing. If it
was nor properly wrapped for longer, it's hitting dog food now.

Carol


--

On Sat, 02 Apr 2016 20:06:46 -0500, "cshenk" > wrote:

>Je_us wrote in rec.food.cooking:
>
>> On Sat, 02 Apr 2016 18:16:11 -0500, "cshenk" > wrote:
>>
>> > For those of you who have some, if you didnt vacuum seal it right,
>> > you are at freezerburn dates now.
>>
>> ???
>
>It;s comon to get stupid and just wrap it in plastic or foil. The
>season here ended November so you would be at 4 months freezing. If it
>was nor properly wrapped for longer, it's hitting dog food now.

Oh right, that's for wild venison. The season is in full swing here
right now. There must be some farmed venison over there? I have a
friend with a deer farm here, the meat is a lot less gamey. Sometimes
wild venison can be almost too gamey for me - but not very often.

On Saturday, April 2, 2016 at 7:16:15 PM UTC-4, cshenk wrote:

> I am curious what others do with this?

It depends what cut. My husband got some tenderloin from a friend,
and he cuts it into medallions, pounds them a little to flatten,
sautees in (I believe) bacon fat and makes a steak sandwich.

Venison stew is always a crowd-pleaser; you can use your favorite
beef stew recipe.

Cindy Hamilton

On Sun, 3 Apr 2016 04:42:29 -0700 (PDT), Cindy Hamilton
> wrote:

>On Saturday, April 2, 2016 at 7:16:15 PM UTC-4, cshenk wrote:
>
>> I am curious what others do with this?
>
>It depends what cut. My husband got some tenderloin from a friend,
>and he cuts it into medallions, pounds them a little to flatten,
>sautees in (I believe) bacon fat and makes a steak sandwich.
>
>Venison stew is always a crowd-pleaser; you can use your favorite
>beef stew recipe.
>
>Cindy Hamilton

When you say 'venison' do you mean deer meat, or really venison, as in
wild meat, killed then hanged in the basement for a couple of weeks to
'ripen' ? Just curious.

wrote:
>
> When you say 'venison' do you mean deer meat, or really venison, as in
> wild meat, killed then hanged in the basement for a couple of weeks to
> 'ripen' ? Just curious.

Venison is always deer meat to me. You hang in the basement for a
couple of weeks to 'ripen'?

Are you serious?

Can we say *ROTTEN MEAT*, boys and girls?

I'm afraid to ask what else you keep in that creepy basement
of yours. hehehh

On Sunday, April 3, 2016 at 9:18:54 AM UTC-4, wrote:
> On Sun, 3 Apr 2016 04:42:29 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Saturday, April 2, 2016 at 7:16:15 PM UTC-4, cshenk wrote:
> >
> >> I am curious what others do with this?
> >
> >It depends what cut. My husband got some tenderloin from a friend,
> >and he cuts it into medallions, pounds them a little to flatten,
> >sautees in (I believe) bacon fat and makes a steak sandwich.
> >
> >Venison stew is always a crowd-pleaser; you can use your favorite
> >beef stew recipe.
> >
> >Cindy Hamilton
>
> When you say 'venison' do you mean deer meat, or really venison, as in
> wild meat, killed then hanged in the basement for a couple of weeks to
> 'ripen' ? Just curious.

Deer meat. I was here on RFC before I knew it as anything else.

American dictionaries generally say "meat of a deer" as the first
definition. That's how we use the word. Even the U.S. edition
of the OED uses it that way.

The only ripening our game gets is on trunk lid of the car, or
in the back of the pickup truck.

Cindy Hamilton

Cindy Hamilton wrote in rec.food.cooking:

> On Saturday, April 2, 2016 at 7:16:15 PM UTC-4, cshenk wrote:
>
> > I am curious what others do with this?
>
> It depends what cut. My husband got some tenderloin from a friend,
> and he cuts it into medallions, pounds them a little to flatten,
> sautees in (I believe) bacon fat and makes a steak sandwich.
>
> Venison stew is always a crowd-pleaser; you can use your favorite
> beef stew recipe.
>
> Cindy Hamilton

I've done that before. The trick is to not overcook it. Another crowd
pleaser is venison chili.

--

On Sun, 03 Apr 2016 09:36:49 -0400, Gary > wrote:

wrote:
>>
>> When you say 'venison' do you mean deer meat, or really venison, as in
>> wild meat, killed then hanged in the basement for a couple of weeks to
>> 'ripen' ? Just curious.
>
>Venison is always deer meat to me. You hang in the basement for a
>couple of weeks to 'ripen'?
>
>Are you serious?
>
>Can we say *ROTTEN MEAT*, boys and girls?
>
>I'm afraid to ask what else you keep in that creepy basement
>of yours. hehehh

I don't but that is the product I know as venison. Years ago an
Italian gave me a brace of pheasant. Two days later he asked what I
thought of them and I said I didn't know yet, they were still hanging
in the basement. After that, every season he brought me some because
he knew that I knew what to do with them. Same thing with people
shooting wild duck or geese, do not eat immediately.

wrote in rec.food.cooking:

> On Sun, 3 Apr 2016 04:42:29 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> > On Saturday, April 2, 2016 at 7:16:15 PM UTC-4, cshenk wrote:
> >
> >> I am curious what others do with this?
> >
> > It depends what cut. My husband got some tenderloin from a friend,
> > and he cuts it into medallions, pounds them a little to flatten,
> > sautees in (I believe) bacon fat and makes a steak sandwich.
> >
> > Venison stew is always a crowd-pleaser; you can use your favorite
> > beef stew recipe.
> >
> > Cindy Hamilton
>
> When you say 'venison' do you mean deer meat, or really venison, as in
> wild meat, killed then hanged in the basement for a couple of weeks to
> 'ripen' ? Just curious.

Deer meat. It's the only sort called 'Venison' here.

--

Gary wrote in rec.food.cooking:

> wrote:
> >
> > When you say 'venison' do you mean deer meat, or really venison, as
> > in wild meat, killed then hanged in the basement for a couple of
> > weeks to 'ripen' ? Just curious.
>
> Venison is always deer meat to me. You hang in the basement for a
> couple of weeks to 'ripen'?
>
> Are you serious?
>
> Can we say *ROTTEN MEAT*, boys and girls?
>
> I'm afraid to ask what else you keep in that creepy basement
> of yours. hehehh

Sounds odd to me too! Now slow skoking in a smoke house is done
sometimes, but that is different.

BTW, best local spots apparently are Suffolk and lower VB, along Pungo.

--

On Sun, 03 Apr 2016 10:11:57 -0500, "cshenk" > wrote:

>Gary wrote in rec.food.cooking:
>
>> wrote:
>> >
>> > When you say 'venison' do you mean deer meat, or really venison, as
>> > in wild meat, killed then hanged in the basement for a couple of
>> > weeks to 'ripen' ? Just curious.
>>
>> Venison is always deer meat to me. You hang in the basement for a
>> couple of weeks to 'ripen'?
>>
>> Are you serious?
>>
>> Can we say *ROTTEN MEAT*, boys and girls?
>>
>> I'm afraid to ask what else you keep in that creepy basement
>> of yours. hehehh
>
>Sounds odd to me too! Now slow skoking in a smoke house is done
>sometimes, but that is different.


There are some persistent myths about aging venison that may cause you
to stock your freezer with inferior meat this season. I'm sure you've
heard them: Deer meat can't be aged like beef, because it dries out if
left hanging. Or: Aging is simply "controlled rot," and why let good
venison rot? And: You only need to hang deer a day or two for tender
meat, so any longer is a waste of time.

None of this is true. To understand why, and to find out the best
methods to age venison, we have to turn to science.

A Chemistry Lesson
Despite its different taste and lower levels of fat, venison is very
similar to beef. It contains the same basic enzymes, particularly
lactic acid, and goes through similar changes after the animal dies.

First, the muscles go into rigor mortis, a stiffening lasting at most
24 hours. Butchering a deer during rigor mortis is one of the worst
things you can do. It can cause a phenomenon called shortening, where
the muscles contract and remain tougher than if butchering took place
a day later.

Proper aging begins as soon as rigor mortis ends-and this process is
definitely not controlled rot. Rot is zillions of bacteria eating the
muscle cells, their waste products creating the familiar stench of
decaying flesh. Bacteria attack only after meat is exposed to the air,
and bacterial rot is accelerated by higher temperatures. It doesn't
happen at all if the meat is frozen. To properly age your deer, you
must keep it at temperatures above freezing and below about 40
degrees. This holds bacteria (and rot) at bay, allowing natural
enzymes to do their work.

Venison, Restaurants, and Supermodels
Meat is made up of long muscle cells connected by a fairly tough
substance called collagen (the same stuff plastic surgeons inject into
the lips of supermodels to make those lips full and "pouty"). Collagen
causes most meat toughness. Young animals have little of it between
their muscle cells, but as an animal gets older, more develops.
Natural enzymes break down this intercellular collagen as meat is
aged, so the longer it hangs, the more tender it becomes. (Commercial
meat tenderizers, such as papaya juice, do the same job-but natural
aging is more flavorful.) This is why beef served in fine restaurants
is aged a couple of weeks or more. It's also the reason a prime
restaurant T-bone costs so much; it takes money to cool a large aging
room.

Supermarket beef is aged perhaps two to three days. This isn't bad,
since beef-or a deer-hung that long does age slightly. But neither
becomes as tender or flavorful as after a week or more.

Aging at Home
Maintaining a consistent temperature is the main problem with
home-aging venison. I live in Montana, where outside temperatures
during the firearms season normally range from around 20 at night to
40 during the day. My garage provides some protection against cold and
sunlight, so deer that I hang there won't usually warm to more than 40
degrees and won't freeze at night. If your weather isn't ideal, you
can home-age venison in a spare refrigerator. Skin the quarters and
bone-out other large sections of meat. The quarters from a typical
deer (or even two) will fit in an average-size refrigerator.

Young deer don't have much collagen, so aging for a couple of days is
plenty. Older bucks benefit most from the extended period, and many
hunters who do it properly actually prefer the taste of mature bucks.
After aging, the steaks are as tender as a young doe's-but with a rich
flavor reminiscent of the best restaurant beef.

http://www.fieldandstream.com/articl...deer-hang-time

On Saturday, April 2, 2016 at 6:16:15 PM UTC-5, cshenk wrote:
> I am curious what others do with this?
>
> We got several lbs of this last season and vacuum sealed it well in
> boneless hunks. As I looked through the freezer, we were low on ground
> pork to make sausage so I made up the difference with ground venison.
>
> I looked over normal venison sausage recipes and they almost
> universally add brown sugar so I added some as well.
>
> I used (roughly)
> 2 lbs ground venison
> 1.5 lbs ground pork butt
> 1.5 TB my normal spice mix for sausage (can repost but we had a recent
> thread on it)
> 3 TB brown sugar
>
> Don likes it as is, but maybe a bit more sugar
> Charlotte says it's good but skip the anise next time
> I think it's a little sweet but not too much so
>
> Most classic venison sausage types seem to use 3/5 venison to 2/5 pork
> or other fatty meat.
>
> For those of you who have some, if you didnt vacuum seal it right, you
> are at freezerburn dates now.
>
>
> --

The best chili I make is when I use venison.

On 03/04/2016 9:09 AM, wrote:

>
> I don't but that is the product I know as venison. Years ago an
> Italian gave me a brace of pheasant. Two days later he asked what I
> thought of them and I said I didn't know yet, they were still hanging
> in the basement. After that, every season he brought me some because
> he knew that I knew what to do with them. Same thing with people
> shooting wild duck or geese, do not eat immediately.
>
Totally unnecessary to hang them. Mum frequently cooked pheasant and
sometimes we had so many that she had to skin them (easier than faffing
about plucking them) and put them in the freezer.
Graham

On 4/3/2016 7:36 AM, Gary wrote:
> wrote:
>>
>> When you say 'venison' do you mean deer meat, or really venison, as in
>> wild meat, killed then hanged in the basement for a couple of weeks to
>> 'ripen' ? Just curious.
>
> Venison is always deer meat to me. You hang in the basement for a
> couple of weeks to 'ripen'?
>
> Are you serious?
>
> Can we say *ROTTEN MEAT*, boys and girls?
>
> I'm afraid to ask what else you keep in that creepy basement
> of yours. hehehh
>

Justin Trudeau's tidy whiteys...

On Sun, 3 Apr 2016 04:42:29 -0700 (PDT), Cindy Hamilton
> wrote:

>On Saturday, April 2, 2016 at 7:16:15 PM UTC-4, cshenk wrote:
>
>> I am curious what others do with this?
>
>It depends what cut. My husband got some tenderloin from a friend,
>and he cuts it into medallions, pounds them a little to flatten,
>sautees in (I believe) bacon fat and makes a steak sandwich.

That does sound very good. I don't think I've ever made a sandwich
from venison for no particular reason...

>Venison stew is always a crowd-pleaser; you can use your favorite
>beef stew recipe.

Yes, pretty much what is good for beef is also good for venison.

On Sun, 03 Apr 2016 09:36:49 -0400, Gary > wrote:

wrote:
>>
>> When you say 'venison' do you mean deer meat, or really venison, as in
>> wild meat, killed then hanged in the basement for a couple of weeks to
>> 'ripen' ? Just curious.
>
>Venison is always deer meat to me. You hang in the basement for a
>couple of weeks to 'ripen'?
>
>Are you serious?
>
>Can we say *ROTTEN MEAT*, boys and girls?
>
>I'm afraid to ask what else you keep in that creepy basement
>of yours. hehehh

Nothing wrong with dry aging meat for two weeks... or even longer than
that. It doesnt rot. If it did, then a lot of gourmet butchers would
have problems. Obviously you need low temperatures to do this. I
generally hang sheep, venison or wallaby for at least 5 days.

On 4/3/2016 1:45 PM, Je�us wrote:
> I generally hang sheep, venison or wallaby for at least 5 days.

Not a surprise you're killing Wallaby too...

http://a-z-animals.com/animals/wallaby/

Do the neighbors' dogs end up in your belly also?

On Sun, 03 Apr 2016 10:11:57 -0500, "cshenk" > wrote:

>Gary wrote in rec.food.cooking:
>
>> wrote:
>> >
>> > When you say 'venison' do you mean deer meat, or really venison, as
>> > in wild meat, killed then hanged in the basement for a couple of
>> > weeks to 'ripen' ? Just curious.
>>
>> Venison is always deer meat to me. You hang in the basement for a
>> couple of weeks to 'ripen'?
>>
>> Are you serious?
>>
>> Can we say *ROTTEN MEAT*, boys and girls?
>>
>> I'm afraid to ask what else you keep in that creepy basement
>> of yours. hehehh
>
>Sounds odd to me too! Now slow skoking in a smoke house is done
>sometimes, but that is different.

Google 'high meat' if you think dry aging meat is bad <G>
I'm open minded with food, but I draw the line with high meat.

On Sunday, April 3, 2016 at 3:45:48 PM UTC-4, Jeßus wrote:
> On Sun, 03 Apr 2016 09:36:49 -0400, Gary > wrote:
>
> wrote:
> >>
> >> When you say 'venison' do you mean deer meat, or really venison, as in
> >> wild meat, killed then hanged in the basement for a couple of weeks to
> >> 'ripen' ? Just curious.
> >
> >Venison is always deer meat to me. You hang in the basement for a
> >couple of weeks to 'ripen'?
> >
> >Are you serious?
> >
> >Can we say *ROTTEN MEAT*, boys and girls?
> >
> >I'm afraid to ask what else you keep in that creepy basement
> >of yours. hehehh
>
> Nothing wrong with dry aging meat for two weeks... or even longer than
> that. It doesnt rot. If it did, then a lot of gourmet butchers would
> have problems. Obviously you need low temperatures to do this. I
> generally hang sheep, venison or wallaby for at least 5 days.

That may be part of our dissonance on the subject. So much of America
spends its time outside the safe zone for meat that we can't envision
hanging meat (as we dig into our professionally dry-aged steaks).

Cindy Hamilton

On Sun, 3 Apr 2016 13:07:32 -0700 (PDT), Cindy Hamilton
> wrote:

>On Sunday, April 3, 2016 at 3:45:48 PM UTC-4, Jeßus wrote:
>> On Sun, 03 Apr 2016 09:36:49 -0400, Gary > wrote:
>>
>> wrote:
>> >>
>> >> When you say 'venison' do you mean deer meat, or really venison, as in
>> >> wild meat, killed then hanged in the basement for a couple of weeks to
>> >> 'ripen' ? Just curious.
>> >
>> >Venison is always deer meat to me. You hang in the basement for a
>> >couple of weeks to 'ripen'?
>> >
>> >Are you serious?
>> >
>> >Can we say *ROTTEN MEAT*, boys and girls?
>> >
>> >I'm afraid to ask what else you keep in that creepy basement
>> >of yours. hehehh
>>
>> Nothing wrong with dry aging meat for two weeks... or even longer than
>> that. It doesnt rot. If it did, then a lot of gourmet butchers would
>> have problems. Obviously you need low temperatures to do this. I
>> generally hang sheep, venison or wallaby for at least 5 days.
>
>That may be part of our dissonance on the subject. So much of America
>spends its time outside the safe zone for meat that we can't envision
>hanging meat (as we dig into our professionally dry-aged steaks).

I think that holds true for much of Australia as well in terms of
climate. Of course, you can always use a cool room to get around any
such issues. When it is too warm to hang naturally, I use a modified
215L chest freezer. I removed the door and built a cabinet that sits
on top where the door used to be. I can comfortably hang two sides of
lamb/mutton, venison or wallaby/roo in there at around 2°C (a temp I
think is about ideal).

"Jeßus" > wrote in message
...
> On Sun, 3 Apr 2016 13:07:32 -0700 (PDT), Cindy Hamilton
> > wrote:
>
>>On Sunday, April 3, 2016 at 3:45:48 PM UTC-4, Jeßus wrote:
>>> On Sun, 03 Apr 2016 09:36:49 -0400, Gary > wrote:
>>>
>>> wrote:
>>> >>
>>> >> When you say 'venison' do you mean deer meat, or really venison, as
>>> >> in
>>> >> wild meat, killed then hanged in the basement for a couple of weeks
>>> >> to
>>> >> 'ripen' ? Just curious.
>>> >
>>> >Venison is always deer meat to me. You hang in the basement for a
>>> >couple of weeks to 'ripen'?
>>> >
>>> >Are you serious?
>>> >
>>> >Can we say *ROTTEN MEAT*, boys and girls?
>>> >
>>> >I'm afraid to ask what else you keep in that creepy basement
>>> >of yours. hehehh
>>>
>>> Nothing wrong with dry aging meat for two weeks... or even longer than
>>> that. It doesnt rot. If it did, then a lot of gourmet butchers would
>>> have problems. Obviously you need low temperatures to do this. I
>>> generally hang sheep, venison or wallaby for at least 5 days.
>>
>>That may be part of our dissonance on the subject. So much of America
>>spends its time outside the safe zone for meat that we can't envision
>>hanging meat (as we dig into our professionally dry-aged steaks).
>
> I think that holds true for much of Australia as well in terms of
> climate. Of course, you can always use a cool room to get around any
> such issues. When it is too warm to hang naturally, I use a modified
> 215L chest freezer. I removed the door and built a cabinet that sits
> on top where the door used to be. I can comfortably hang two sides of
> lamb/mutton, venison or wallaby/roo in there at around 2°C (a temp I
> think is about ideal).

What a wonderful idea! What temp do you have the freezer?

--
http://www.helpforheroes.org.uk/shop/

On 4/3/2016 9:36 AM, Gary wrote:
> wrote:
>>
>> When you say 'venison' do you mean deer meat, or really venison, as in
>> wild meat, killed then hanged in the basement for a couple of weeks to
>> 'ripen' ? Just curious.
>
> Venison is always deer meat to me. You hang in the basement for a
> couple of weeks to 'ripen'?
>
> Are you serious?
>
> Can we say *ROTTEN MEAT*, boys and girls?
>
Gary, you live in a warm climate. Pretty much on the beach, right? Of
course you wouldn't be hanging meat in the basement. Do you even *have*
a basement?! :-D

Jill

wrote:
>
> On Sun, 03 Apr 2016 09:36:49 -0400, Gary > wrote:
>
> wrote:
> >>
> >> When you say 'venison' do you mean deer meat, or really venison, as in
> >> wild meat, killed then hanged in the basement for a couple of weeks to
> >> 'ripen' ? Just curious.
> >
> >Venison is always deer meat to me. You hang in the basement for a
> >couple of weeks to 'ripen'?
> >
> >Are you serious?
> >
> >Can we say *ROTTEN MEAT*, boys and girls?
> >
> >I'm afraid to ask what else you keep in that creepy basement
> >of yours. hehehh
>
> I don't but that is the product I know as venison. Years ago an
> Italian gave me a brace of pheasant. Two days later he asked what I
> thought of them and I said I didn't know yet, they were still hanging
> in the basement. After that, every season he brought me some because
> he knew that I knew what to do with them. Same thing with people
> shooting wild duck or geese, do not eat immediately.

In the US, venison is aka deer meat.
Forgive me for the basement comment though. I know that aging is good
for meat and I suppose many basements have cold temperatures.

In my life though, basements are always heated just like the rest
of the house...hence, my comment

I lived in 3 houses while growing up. All had basements and all were
heated.

In the house I grew up in mainly, the full basement had a furnace
room, a rec.room with fireplace, a bedroom, a half bath, 2 storage
rooms, and a large laundry room.

"Jeßus" wrote:
>
> On Sun, 03 Apr 2016 09:36:49 -0400, Gary > wrote:
>
> wrote:
> >>
> >> When you say 'venison' do you mean deer meat, or really venison, as in
> >> wild meat, killed then hanged in the basement for a couple of weeks to
> >> 'ripen' ? Just curious.
> >
> >Venison is always deer meat to me. You hang in the basement for a
> >couple of weeks to 'ripen'?
> >
> >Are you serious?
> >
> >Can we say *ROTTEN MEAT*, boys and girls?
> >
> >I'm afraid to ask what else you keep in that creepy basement
> >of yours. hehehh
>
> Nothing wrong with dry aging meat for two weeks... or even longer than
> that. It doesnt rot. If it did, then a lot of gourmet butchers would
> have problems. Obviously you need low temperatures to do this. I
> generally hang sheep, venison or wallaby for at least 5 days.

Sorry. The cold temperatures of a basement is what threw me off.
In my experience, basements were always heated.
Temperatures of 40F or a bit lower (fridge temps) makes sense
for the hanging and aging of meat.

jmcquown wrote:
>
> On 4/3/2016 9:36 AM, Gary wrote:
> > wrote:
> >>
> >> When you say 'venison' do you mean deer meat, or really venison, as in
> >> wild meat, killed then hanged in the basement for a couple of weeks to
> >> 'ripen' ? Just curious.
> >
> > Venison is always deer meat to me. You hang in the basement for a
> > couple of weeks to 'ripen'?
> >
> > Are you serious?
> >
> > Can we say *ROTTEN MEAT*, boys and girls?
> >
> Gary, you live in a warm climate. Pretty much on the beach, right? Of
> course you wouldn't be hanging meat in the basement. Do you even *have*
> a basement?! :-D

Yeah, I live less than one mile from the ocean as the seagull flys.
Apartments don't have basements, Jill. heheh
But I do live over one. This is why I live in a 1st floor apt.,
yet I'm about 5-6 feet above ground level.

The rare basements in my area are not full ones. Here they go about
3-4 feet underground then the rest is above ground. Dig any
lower and you hit the water table. I'm guessing it's the same
deal in the Dataw area - no full basements.

When growing up though, full basements were very common and standard
in those areas. All were heated and used as normal living spaces too.

On Mon, 04 Apr 2016 08:20:27 -0400, Gary > wrote:

wrote:
>>
>> On Sun, 03 Apr 2016 09:36:49 -0400, Gary > wrote:
>>
>> wrote:
>> >>
>> >> When you say 'venison' do you mean deer meat, or really venison, as in
>> >> wild meat, killed then hanged in the basement for a couple of weeks to
>> >> 'ripen' ? Just curious.
>> >
>> >Venison is always deer meat to me. You hang in the basement for a
>> >couple of weeks to 'ripen'?
>> >
>> >Are you serious?
>> >
>> >Can we say *ROTTEN MEAT*, boys and girls?
>> >
>> >I'm afraid to ask what else you keep in that creepy basement
>> >of yours. hehehh
>>
>> I don't but that is the product I know as venison. Years ago an
>> Italian gave me a brace of pheasant. Two days later he asked what I
>> thought of them and I said I didn't know yet, they were still hanging
>> in the basement. After that, every season he brought me some because
>> he knew that I knew what to do with them. Same thing with people
>> shooting wild duck or geese, do not eat immediately.
>
>In the US, venison is aka deer meat.
>Forgive me for the basement comment though. I know that aging is good
>for meat and I suppose many basements have cold temperatures.

Gary I took it with a large grain of salt

Basements today vary, young people usually finish them into living
space, insulated and heated, but that was not generally how it was
back in the 70s and 80s.
>
>In my life though, basements are always heated just like the rest
>of the house...hence, my comment
>
>I lived in 3 houses while growing up. All had basements and all were
>heated.
>
>In the house I grew up in mainly, the full basement had a furnace
>room, a rec.room with fireplace, a bedroom, a half bath, 2 storage
>rooms, and a large laundry room.

On Monday, April 4, 2016 at 9:11:19 AM UTC-4, wrote:
> On Mon, 04 Apr 2016 08:20:27 -0400, Gary > wrote:
>
> wrote:
> >>
> >> On Sun, 03 Apr 2016 09:36:49 -0400, Gary > wrote:
> >>
> >> wrote:
> >> >>
> >> >> When you say 'venison' do you mean deer meat, or really venison, as in
> >> >> wild meat, killed then hanged in the basement for a couple of weeks to
> >> >> 'ripen' ? Just curious.
> >> >
> >> >Venison is always deer meat to me. You hang in the basement for a
> >> >couple of weeks to 'ripen'?
> >> >
> >> >Are you serious?
> >> >
> >> >Can we say *ROTTEN MEAT*, boys and girls?
> >> >
> >> >I'm afraid to ask what else you keep in that creepy basement
> >> >of yours. hehehh
> >>
> >> I don't but that is the product I know as venison. Years ago an
> >> Italian gave me a brace of pheasant. Two days later he asked what I
> >> thought of them and I said I didn't know yet, they were still hanging
> >> in the basement. After that, every season he brought me some because
> >> he knew that I knew what to do with them. Same thing with people
> >> shooting wild duck or geese, do not eat immediately.
> >
> >In the US, venison is aka deer meat.
> >Forgive me for the basement comment though. I know that aging is good
> >for meat and I suppose many basements have cold temperatures.
>
> Gary I took it with a large grain of salt
>
> Basements today vary, young people usually finish them into living
> space, insulated and heated, but that was not generally how it was
> back in the 70s and 80s.

Every house I've lived in has had the basement heated
and none has been finished living space. Not heated
quite as warm as the living space, but heated by waste
heat from the forced-air ductwork. If the living space
is heated to 21 C, the basement might be 15 C.


Cindy Hamilton

On Mon, 04 Apr 2016 08:25:57 -0400, Gary > wrote:

>jmcquown wrote:
>>
>> On 4/3/2016 9:36 AM, Gary wrote:
>> > wrote:
>> >>
>> >> When you say 'venison' do you mean deer meat, or really venison, as in
>> >> wild meat, killed then hanged in the basement for a couple of weeks to
>> >> 'ripen' ? Just curious.
>> >
>> > Venison is always deer meat to me. You hang in the basement for a
>> > couple of weeks to 'ripen'?
>> >
>> > Are you serious?
>> >
>> > Can we say *ROTTEN MEAT*, boys and girls?
>> >
>> Gary, you live in a warm climate. Pretty much on the beach, right? Of
>> course you wouldn't be hanging meat in the basement. Do you even *have*
>> a basement?! :-D
>
>Yeah, I live less than one mile from the ocean as the seagull flys.
>Apartments don't have basements, Jill. heheh
>But I do live over one. This is why I live in a 1st floor apt.,
>yet I'm about 5-6 feet above ground level.
>
>The rare basements in my area are not full ones. Here they go about
>3-4 feet underground then the rest is above ground. Dig any
>lower and you hit the water table. I'm guessing it's the same
>deal in the Dataw area - no full basements.
>
>When growing up though, full basements were very common and standard
>in those areas. All were heated and used as normal living spaces too.

the basement under the house where I grew up was a scary place that
children didn't want to go. It was lit by a light bulb in each room.
You had to be brave to travel to the center of the room and pull the
string to light the bulb. Various rooms wandered off in different
directions. All rooms were rough made and obviously meant for storage
and such. There were the rooms that were coal bins in the winter
(coal came in through the window.) There was the furnace room, eerily
lit by flickering flames only in winter, otherwise totally dark. It
was a very cold place because the outdoor access was cement stairs
covered by a drop down wooden lid. This kind of basement was very
common in older houses in the upper mid-west.
Janet US

I need a dog to help me find deer antlers.

On Monday, April 4, 2016 at 10:46:06 AM UTC-4, Janet B
wrote:
> the basement under the house where I grew up was a scary place that
> children didn't want to go. It was lit by a light bulb in each room.
> You had to be brave to travel to the center of the room and pull the
> string to light the bulb. Various rooms wandered off in different
> directions. All rooms were rough made and obviously meant for storage
> and such. There were the rooms that were coal bins in the winter
> (coal came in through the window.) There was the furnace room, eerily
> lit by flickering flames only in winter, otherwise totally dark. It
> was a very cold place because the outdoor access was cement stairs
> covered by a drop down wooden lid. This kind of basement was very
> common in older houses in the upper mid-west.
> Janet US

If my grandparents were still alive, I'd compliment
them on their posh basement. Interior stairs,
natural gas heat, and a small play room for me.

This was the 1960s in the Detroit suburbs.

Cindy Hamilton

On Mon, 04 Apr 2016 10:11:12 -0300, wrote:


>Basements today vary, young people usually finish them into living
>space

I thought they used them for grow rooms?

On Sun, 3 Apr 2016 21:50:45 +0100, "Ophelia" >
wrote:

>
>
>"Jeßus" > wrote in message
.. .
>> On Sun, 3 Apr 2016 13:07:32 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>>>On Sunday, April 3, 2016 at 3:45:48 PM UTC-4, Jeßus wrote:
>>>> On Sun, 03 Apr 2016 09:36:49 -0400, Gary > wrote:
>>>>
>>>> wrote:
>>>> >>
>>>> >> When you say 'venison' do you mean deer meat, or really venison, as
>>>> >> in
>>>> >> wild meat, killed then hanged in the basement for a couple of weeks
>>>> >> to
>>>> >> 'ripen' ? Just curious.
>>>> >
>>>> >Venison is always deer meat to me. You hang in the basement for a
>>>> >couple of weeks to 'ripen'?
>>>> >
>>>> >Are you serious?
>>>> >
>>>> >Can we say *ROTTEN MEAT*, boys and girls?
>>>> >
>>>> >I'm afraid to ask what else you keep in that creepy basement
>>>> >of yours. hehehh
>>>>
>>>> Nothing wrong with dry aging meat for two weeks... or even longer than
>>>> that. It doesnt rot. If it did, then a lot of gourmet butchers would
>>>> have problems. Obviously you need low temperatures to do this. I
>>>> generally hang sheep, venison or wallaby for at least 5 days.
>>>
>>>That may be part of our dissonance on the subject. So much of America
>>>spends its time outside the safe zone for meat that we can't envision
>>>hanging meat (as we dig into our professionally dry-aged steaks).
>>
>> I think that holds true for much of Australia as well in terms of
>> climate. Of course, you can always use a cool room to get around any
>> such issues. When it is too warm to hang naturally, I use a modified
>> 215L chest freezer. I removed the door and built a cabinet that sits
>> on top where the door used to be. I can comfortably hang two sides of
>> lamb/mutton, venison or wallaby/roo in there at around 2°C (a temp I
>> think is about ideal).
>
>What a wonderful idea! What temp do you have the freezer?

Around 2°C, ideally.

On Mon, 04 Apr 2016 08:21:32 -0400, Gary > wrote:

>"Jeßus" wrote:
>>
>> On Sun, 03 Apr 2016 09:36:49 -0400, Gary > wrote:
>>
>> wrote:
>> >>
>> >> When you say 'venison' do you mean deer meat, or really venison, as in
>> >> wild meat, killed then hanged in the basement for a couple of weeks to
>> >> 'ripen' ? Just curious.
>> >
>> >Venison is always deer meat to me. You hang in the basement for a
>> >couple of weeks to 'ripen'?
>> >
>> >Are you serious?
>> >
>> >Can we say *ROTTEN MEAT*, boys and girls?
>> >
>> >I'm afraid to ask what else you keep in that creepy basement
>> >of yours. hehehh
>>
>> Nothing wrong with dry aging meat for two weeks... or even longer than
>> that. It doesnt rot. If it did, then a lot of gourmet butchers would
>> have problems. Obviously you need low temperatures to do this. I
>> generally hang sheep, venison or wallaby for at least 5 days.
>
>Sorry. The cold temperatures of a basement is what threw me off.
>In my experience, basements were always heated.
>Temperatures of 40F or a bit lower (fridge temps) makes sense
>for the hanging and aging of meat.

Basements are not very common in Australia. Why that is, I don't know.
In the colder months I simply hang them in one of my sheds.

On Mon, 4 Apr 2016 09:42:28 -0700 (PDT), Cindy Hamilton
> wrote:

>On Monday, April 4, 2016 at 10:46:06 AM UTC-4, Janet B
>wrote:
>> the basement under the house where I grew up was a scary place that
>> children didn't want to go. It was lit by a light bulb in each room.
>> You had to be brave to travel to the center of the room and pull the
>> string to light the bulb. Various rooms wandered off in different
>> directions. All rooms were rough made and obviously meant for storage
>> and such. There were the rooms that were coal bins in the winter
>> (coal came in through the window.) There was the furnace room, eerily
>> lit by flickering flames only in winter, otherwise totally dark. It
>> was a very cold place because the outdoor access was cement stairs
>> covered by a drop down wooden lid. This kind of basement was very
>> common in older houses in the upper mid-west.
>> Janet US
>
>If my grandparents were still alive, I'd compliment
>them on their posh basement. Interior stairs,
>natural gas heat, and a small play room for me.
>
>This was the 1960s in the Detroit suburbs.
>
>Cindy Hamilton

I didn't know anyone who lived in a house like that. I imagine I
would have seen something like that out in the newer neighborhoods.
I'm guessing my house was at least 100 years old when I lived there.
Janet US

On 2016-04-04 10:46 AM, wrote:
> I need a dog to help me find deer antlers.
>

Mine seems to find nice ripe deer carcasses, but never antlers.

On 04/04/2016 10:42 AM, Cindy Hamilton wrote:
> On Monday, April 4, 2016 at 10:46:06 AM UTC-4, Janet B
> wrote:
>> the basement under the house where I grew up was a scary place that
>> children didn't want to go. It was lit by a light bulb in each room.
>> You had to be brave to travel to the center of the room and pull the
>> string to light the bulb. Various rooms wandered off in different
>> directions. All rooms were rough made and obviously meant for storage
>> and such. There were the rooms that were coal bins in the winter
>> (coal came in through the window.) There was the furnace room, eerily
>> lit by flickering flames only in winter, otherwise totally dark. It
>> was a very cold place because the outdoor access was cement stairs
>> covered by a drop down wooden lid. This kind of basement was very
>> common in older houses in the upper mid-west.
>> Janet US
>
> If my grandparents were still alive, I'd compliment
> them on their posh basement. Interior stairs,
> natural gas heat, and a small play room for me.
>
> This was the 1960s in the Detroit suburbs.
>
> Cindy Hamilton
>
Developed basements, usually with a rec room, laundry, smal bathroom
and a spare bedroom, are normal here in western Canada. New houses come
with heated basements with insulation down to about 4' below grade. My
son is just finishing his with a workshop for his electronics business
and a spare bedroom.
The basement in my 50+ year old house is still undeveloped, which is
unusual in this neighbourhood.

On 2016-04-04 3:57 PM, graham wrote:

>> This was the 1960s in the Detroit suburbs.
>>
>> Cindy Hamilton
>>
> Developed basements, usually with a rec room, laundry, smal bathroom and
> a spare bedroom, are normal here in western Canada. New houses come with
> heated basements with insulation down to about 4' below grade. My son is
> just finishing his with a workshop for his electronics business and a
> spare bedroom.
> The basement in my 50+ year old house is still undeveloped, which is
> unusual in this neighbourhood.

That has been standard in southern Ontario since at least the 1950s.
New houses typically came with an unfinished basement but most people
end up finishing them with rec rooms, bedrooms, laundry rooms etc.

On Mon, 4 Apr 2016 13:57:42 -0600, graham > wrote:

>On 04/04/2016 10:42 AM, Cindy Hamilton wrote:
>> On Monday, April 4, 2016 at 10:46:06 AM UTC-4, Janet B
>> wrote:
>>> the basement under the house where I grew up was a scary place that
>>> children didn't want to go. It was lit by a light bulb in each room.
>>> You had to be brave to travel to the center of the room and pull the
>>> string to light the bulb. Various rooms wandered off in different
>>> directions. All rooms were rough made and obviously meant for storage
>>> and such. There were the rooms that were coal bins in the winter
>>> (coal came in through the window.) There was the furnace room, eerily
>>> lit by flickering flames only in winter, otherwise totally dark. It
>>> was a very cold place because the outdoor access was cement stairs
>>> covered by a drop down wooden lid. This kind of basement was very
>>> common in older houses in the upper mid-west.
>>> Janet US
>>
>> If my grandparents were still alive, I'd compliment
>> them on their posh basement. Interior stairs,
>> natural gas heat, and a small play room for me.
>>
>> This was the 1960s in the Detroit suburbs.
>>
>> Cindy Hamilton
>>
>Developed basements, usually with a rec room, laundry, smal bathroom
>and a spare bedroom, are normal here in western Canada. New houses come
>with heated basements with insulation down to about 4' below grade. My
>son is just finishing his with a workshop for his electronics business
>and a spare bedroom.
>The basement in my 50+ year old house is still undeveloped, which is
>unusual in this neighbourhood.

Not many basements in some parts of this state. You'd have to blast
through the lava first.
Janet US