Main Menu
Advertisement
Affiliates
Advertisement
Newest Members
Bisley Jack, Tundra-Tex, bigcoyote, Buck skinner 5, elizeabthenall
63661 Registered Users
Top Posters
dogcatcher 87495
stxranchman 52758
bill oxner 46669
RKHarm24 44577
rifleman 44360
BOBO the Clown 43568
BMD 40879
Big Orn 37484
SnakeWrangler 35562
txshntr 35180
facebook
Forum Stats
63661 Members
45 Forums
452661 Topics
6254719 Posts

Max Online: 16728 @ 03/25/12 08:51 AM
Topic Options
#6259223 - 04/13/16 09:52 PM Dry aging
TexasJohn Offline
Woodsman

Registered: 11/08/05
Posts: 112
Loc: Fort Worth TX
I am a huge fan of this. I've had deer done at the processer and request they let hang for a week before processing, and I've also proceesed them myself after letting soak on ice for a week. No contest. Dry aging is the best way to go.

I want to process my own but don't have a locker to hang them at a controlled temp. So here is a suggestion. Years ago, in Goldthwaite we would take out deer to the processer there and they would charge $10-$20 to store them. Usually a week or two. Then when we came back to the lease next trip we would pick them up, quarter back at camp then put them in bags (keeping dry) and put on ice. Finish all processing back home.

I know many of you swear by the ice chest method of keeping on ice with the drain plug open, but if you try dry aging you will never want to go back.

Top
#6259234 - 04/13/16 10:03 PM Re: Dry aging [Re: TexasJohn]
skinnerback Online   content
Gordon Ramsays Mentor

Registered: 05/30/11
Posts: 13317
Loc: Rockport, Tx.
I used to dry age venison and pork when I had access to walk in coolers. IMO if only aging for a week or so I can't tell the difference between aging on ice or dry, except for the color of the outside of the meat. There are some on here that dry age venison for 3-4 weeks and I have no doubt it makes a big difference, but I have never dry aged for that long personally. Maybe someday....

Top



© 2004-2018 OUTDOOR SITES NETWORK all rights reserved USA and Worldwide