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.