415 Venison & Game
Venison & Game
Venison Saddle
Deer Loin
Wild Cuts
How to use
- Set your unit to 1°c – 3°c as game meat lacks heavy fat marbling, keeping the temperature at the lower end of the spectrum is vital to prevent spoilage.
- Target 80% – 85% relative humidity with leaner cuts like venison saddle or elk loin will “case harden” (develop a thick, wasted crust) if the air is too dry.
- Leave the “Silver Skin” on to act like a natural barrier, reducing the amount of meat you have to trim away later.
Cut Type Guide
| Cut Type | Ideal Duration | Typical Weight Loss | Flavor Goal |
|---|---|---|---|
| Small Game/Birds (Duck, Pheasant) | 3 – 7 Days | 5% – 10% | Mellows “gaminess”; creates crispy skin. |
| Venison Loin / Backstrap | 7 – 14 Days | 10% – 15% | Tenderizes lean fibers; subtle nuttiness. |
| Venison Saddle (Bone-in) | 14 – 21 Days | 15% – 20% | Concentrated earthy sweetness; steak-like depth. |
| Large Game (Elk, Moose, Bison) | 21 – 28 Days | 20% + | Intense savory “funk” and extreme tenderness. |