Aging is a process used since the beginning of time to make meat more tender and flavorful. Proper aging allows the natural enzymes that exist in all meat to break down the tougher tissues (collagen). This must be done in an environment that prevents contamination and spoilage and for the proper amount of time.
Aging can be done manually but most are hesitant to age their meat. Aging the meat for too long (spoilage) or not long enough (sub optimal results) prevents most from even attempting.
The Tenderization Timer constantly measures the ambient temperature to determine the perfect timing for aging your meat. Displaying percentage of aging done and estimating the time left. This practically eliminates the risk of spoilage. With the Tenderization Timer and the knowledge of meat processing and different aging techniques that we are sharing on our blog you can safely start improving your meat. After all, with all the shooting practice, scouting and hours hunting - don't you owe it to yourself to get the best possible result from the meat that you harvest!