Fellas - I have been enjoying reading your posts for years. Something I ran across recently that I wanted to run by you and I think I have checked the archives but can't find an answer. Can you wet age your deer in a cooler and then dry age your deer in a hanging cooler/fridge afterwards? Unfortunately I had to clear my freezer this last summer due to an outage and trying to fill the venison ASAP. I have a lot of doe tags and trying to preserve as much as possible...

Surprised nobody responded. Why wet age it first? Why not straight to the dry cold storage?

Check this topic and the post about gamey deer meat. Someone addresses dry aging. I don't think you got many responses because not many have the facilities to age their venison.

I just did a rutting buck 15 days in cold (dry) storage in the skin. Almost too long. Some rotting starting to take place between the rear quarters. Also have to keep aware of bone sour.

Thank you gents for your responses. I have always wet aged a quartered deer/hog. To clarify, I have heard lots of great responses on how to wet age, now that I have a spare refrigerator available to me would it work biologically to hang the wet aged meat for a couple of days to begin some of the dry age benefits of breaking down the fibers the way dry aging will do? I am excited to try to save more meat for a longer time!

I dry age min 10 days max 16-17 Would not know any benifit to do both, alot of time wasting and possibly ruining the meat too many veriables. IMHO dry aging is the way to go. Clean out a mini fridge test temp for a couple + days to be 34-38- degrees, add a small battery operated fan. I only do back strap and Ribeye
okiehuntr