How to age rabbit in the fridge after butchering - dry or wet?

[dizzybumblebee]

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.

 

[Scooter1A]

Lot of different opinions here but I age in the fridge, on a baking sheet, uncovered until rigor passes and the meat is dry. Meat that is bagged and frozen while wet is more likely to get freezer burn. The drier the better in my opinion. I've never had a problem with it being too dry. Brining for too long is more likely to cause meat to dry out because salt extracts moisture. Think what salt does to cabbage when you're making sauerkraut.

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.

 

[Scooter1A]

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.

 

[Alaska Satin]

Good to know! Thanks. We will try this on our next batch of fryers and see if there is a tenderness difference. Aging is a bit of a pain because we have limited fridge space and process litters in one or two days.

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.

 

[Scooter1A]

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