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#5432459 - 11/19/14 09:34 PM Dry aging venison
Simple Searcher Online   content
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Registered: 12/30/12
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After following wacorusty's post on dry aging rib-eyes in Umai's dry aging bags, I decided to give it a try with venison.
I have dry aged venison in a walk-in cooler with great success. We usually do this for two-three weeks. But the walk-in is at the ranch and going there to check on hanging meat isn't always convenient. So I decided to go with the dry aging bags and do this at home in the garage refrigerator.
My daughter supplied me with two backstraps from a 4 1/2 year old buck. I cut them about 15" long to fit in the 8" x 18" bags that I got from Umai.
After a little reading I decided to stop removing the silver skin from the meat. As the surface dries it will need to be trimmed, the silver skin will be removed then.
I am about a week and a half into the aging and I plan on breaking them out for this weekend.













The backstraps have already turned really dark red.
I weighed them after they were bagged at 2 lbs 5 ozs and 2 lbs 5.6 ozs.
They have already lost a lot of moisture weight, they are now 1 lb 10 ozs, and 1 lb 11 ozs respectfully. I expect that they will still lose a few more ounces before trimming. I was surprised at how small they have gotten, I hope to have enough for a good dinner, we'll see.
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#5432693 - 11/20/14 05:14 AM Re: Dry aging venison [Re: Simple Searcher]
jdk1985 Online   content
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I'm surprised they already lost that much moisture.

Looking forward to the results

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#5433780 - 11/20/14 02:28 PM Re: Dry aging venison [Re: Simple Searcher]
redchevy Online   content
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Will be interesting to see how it turns out.
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#5433838 - 11/20/14 03:00 PM Re: Dry aging venison [Re: Simple Searcher]
Cast Offline
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That's gonna be good. I would like to volunteer myself as an impartial judge.
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#5433910 - 11/20/14 03:32 PM Re: Dry aging venison [Re: Simple Searcher]
redchevy Online   content
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Do they make one of those bags big enough to stick the whole leg in?
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#5434230 - 11/20/14 06:28 PM Re: Dry aging venison [Re: redchevy]
don k Online   content
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Originally Posted By: redchevy
Do they make one of those bags big enough to stick the whole leg in?
I may be wrong but you have to be careful if leaving the bone in.
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#5434404 - 11/20/14 08:12 PM Re: Dry aging venison [Re: redchevy]
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Originally Posted By: redchevy
Do they make one of those bags big enough to stick the whole leg in?


They make a 16" x 28", plenty big for a leg.

http://www.drybagsteak.com/shop-all-umai-dry.php
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#5438575 - 11/23/14 12:09 PM Re: Dry aging venison [Re: Simple Searcher]
jdk1985 Online   content
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How are these looking a few days in?

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#5440583 - 11/24/14 11:46 AM Re: Dry aging venison [Re: Simple Searcher]
redchevy Online   content
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we need an update!
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#5440599 - 11/24/14 11:57 AM Re: Dry aging venison [Re: Simple Searcher]
jdk1985 Online   content
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It will be interesting to see how much is left after the bad stuff is cut off and moisture removed

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#5441174 - 11/24/14 05:21 PM Re: Dry aging venison [Re: Simple Searcher]
Whiptail Offline
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Registered: 10/13/13
Posts: 118

I'm wondering the same thing.

Would it better to age the entire carcass or bigger chunks so that more meat gets protected?

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#5442438 - 11/25/14 10:30 AM Re: Dry aging venison [Re: Whiptail]
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Originally Posted By: Whiptail

I'm wondering the same thing.

Would it better to age the entire carcass or bigger chunks so that more meat gets protected?


Okay, I'm back from a kill and catch (blast and cast, fin and feather) trip and ready to grill the first backstrap, maybe today (I have to check with the wife on dinner plans).

Whiptail, I am also concerned about the major loss of mass. We usually dry age the entire deer (for 2-4 weeks) in the walk-in cooler at the ranch. There we leave the hide on, this keeps it from drying too much and saves the loss of meat due to trimming. It is clear that the straps are going to be much smaller.

redchevy, I like your idea of an entire ham in a bag. This would probably help with the percentage loss too.

Weight is down to:
1 lb 7.4 ozs
1 lb 6.4 ozs

I am beginning to think that I may be making some huge pieces of jerky.
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#5442497 - 11/25/14 11:01 AM Re: Dry aging venison [Re: Simple Searcher]
Whiptail Offline
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Registered: 10/13/13
Posts: 118
Originally Posted By: Simple Searcher

We usually dry age the entire deer (for 2-4 weeks) in the walk-in cooler at the ranch. There we leave the hide on, this keeps it from drying too much and saves the loss of meat due to trimming.


This sounds interesting. How would you describe the results after 2-4 weeks?


Edited by Whiptail (11/25/14 11:01 AM)

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#5442618 - 11/25/14 12:10 PM Re: Dry aging venison [Re: Whiptail]
Simple Searcher Online   content
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Originally Posted By: Whiptail
Originally Posted By: Simple Searcher

We usually dry age the entire deer (for 2-4 weeks) in the walk-in cooler at the ranch. There we leave the hide on, this keeps it from drying too much and saves the loss of meat due to trimming.


This sounds interesting. How would you describe the results after 2-4 weeks?


The results are excellent, we have guest request it. We generally marinade the backstraps in whatever we find left in the camp house. We then grill them like a filet mignon, wrapped in bacon. We will usually put two pieces of backstrap together before we wrap them, it makes for a bigger piece that way.
When we butcher the deer we remove steaks and grind the rest. We think that the burger is even better.
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#5442663 - 11/25/14 12:41 PM Re: Dry aging venison [Re: Simple Searcher]
Simple Searcher Online   content
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I just trimmed the first backstrap, here is what I got after 17 days drying in the garage refrigerator:
37 ounces, starting weight
26 ounces, at 11 days
22.4 ounces, dried weight at 17 days
14 ounces, trimmed and ready to marinade (the bag only weighed about .4 ounces)

The side that I left the silver skin on clearly lost less meat than the other side, due to less surface drying. The ones that we do a hide-on aging lose almost nothing due to surface drying, and also less moisture loss. So I have clearly lost more. But the idea here was to see what can be done at home.

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