Re: aging grouse
Originally Posted by
Peter Pepper
Is it ok to just age some in fridge and rest freeze?
I watched Guy Fieri in one of his shows take a roast and age it in the fridge for a couple weeks after he had purchased it. He wrapped it in cheese cloth and placed it on a small cooling rack in the fridge. The first few days he needed to change the wrapping daily so it was not sitting in its own blood. Once it had dried, the cloth was not changed as often. After a couple weeks, he trimmed the cut of meat, removing any greenish spots, and then sliced it into steaks. It looked pretty tender. I don't see why this cannot be done with a piece of game meat. You could even cut off a steak or two, and put the rest back in the fridge for a couple more days. Ageing a larger amount of meat would be tough to do in a household fridge.
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