Something to consider, dry aging is used not only to tenderize but the flavor develops better. The biggest reason I like to let the carcasses sit for 2 days is because it is dryer when I put it into a vac bag and freeze. I do think a wet carcass will be more likely to get freezer burn.
How to age rabbit in the fridge after butchering - dry or wet?
- Thread starter BuffBrahmaBantam
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I processed yesterday in beautiful weather. They are on sheets in the fridge. Will give them 2 days to go thru rigor. I would smoke them but it's turning cold this week so..... Anyway I'm just thankful to get thru the whole process. First time. I think I did just fine.
I'm going to wrap them in butcher paper. Don't think they will fit in a bag and I haven't bought one of those fancy sealers yet. Anyone see any problems with wrapping in butcher paper to freeze? By the way I've never had a better liver in my life. Wow!! Now to make room in my freezer.
We've found that either keeping in fridge or freezing immediately works. I usually freeze it right away, but if I want to use it within a few days, I leave it in the refrigerator for a day or two - sometimes in water, sometimes in a ziploc bag.
I was lucky on fridge space. My handyman brought me a beer refrigerator for the garage but right now it's a rabbit fridge. I don't drink anyway
