Aging Jackrabbit

WyoDoug

Well-known member
Joined
Apr 8, 2019
Messages
3,517
Location
Cheyenne, Wyoming
Something I do that I realized a lot of people do not do is I "wet age" jackrabbit. It is a really simple process of vacuum sealing the entire carcass in a large vacuum bag and storing in refrigerator at 34-40 degrees F. Huge difference results in both taste and tenderness of the meat. Clean the carcass well, and leave whole if possible and put in large seal meal bag. If whole jackrabbit will not fit in bags, cut in half at the loins right below the breasts and put each one in a bag. Large vacuum seal bags are available at Sportsman Warehouse. Once aged for about 3 days, remove from bag and finish butchering and reseal in new bags and freeze until ready to use. Because this is not dry aging, you will not have to trim off dry meat during butchering.

When aging rabbit during this process, avoid opening and closing the refrigerator door until aging is complete. If it fluctuates the temperature too much, the aging process will fail and meat will spoil instead.

Benefits of wet aging jack rabbit is tenderizing and taste improvement. Try it.
 
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