Deer aging question

I hang my buck and age it for 14 days at 41-42 degrees. I have to trim the loins because the exposed side in the gut cavity dries and oxidizes. I was considering trying to seal the loin surface with a grease or oil, would this cause a problem with bacteria? Please no comments about ageing not being needed, I feel it does and will not change my processing method.

 

I've always been told to remove the loins and backstraps and age them separately.

 

I'm impatient enough that I eat the loins that day or the next.

But, if I were to leave them in, I'd probably try some olive oil and saran wrap to keep them moist. I don't believe olive oil would have any effect on the amount of bacteria found.

 

I might give coconut oil a whirl this fall, it is more like shortening and easier to build up a layer.

 

You could try honey, it's a natural preservative and antimicrobial.

 

Excellent idea thank you.

 

Are you looking to cure the meat or age it? Just remove them and let them age separately if you don't want to worry about putting something on them. They dry out if they're left attached to the carcass with the rest of the meat.

 

I don't care if the inside dries, I minimize any cuts to the hide below the ribs to keep the hind quarters covered in hide.