texashuntingforum.com logo
Main Menu
Advertisement
Affiliates
Advertisement
Newest Members
Codster, ESmith_10, tylerbouyer, Dn1047324, BeeMan
67282 Registered Users
Top Posters(All Time)
dogcatcher 104,073
bill oxner 73,353
stxranchman 56,487
SnakeWrangler 53,614
RKHarm24 44,585
rifleman 44,451
BMD 41,091
Gravytrain 39,861
Facebook
Forum Statistics
Forums45
Topics435,871
Posts6,555,742
Members67,282
Most Online19,184
Feb 5th, 2020
Print Thread
Any one dry age any meat at home? #7731917 01/29/20 02:46 PM
Joined: Jul 2018
Posts: 565
T
Thisisbeer Offline OP
Tracker
OP Offline
Tracker
T
Joined: Jul 2018
Posts: 565
I've usually leave my deer meat in the fridge for about a week before freezing, but that's about the closest I get to dry aging. I've thought about making a spare fridge into a dry aging box. The fridge would be empty more often than not, so it didn't seem worth it. I just scrolled past an Instagram ad for dry aging bags. Anyone ever use something like this? Supposedly it blocks oxygen, but it can pull moisture out, so the meat doesn't get moist. It's just as simple as vacuum sealing and throwing it in the fridge for the time needed. I'm skeptical, but i'm buying some to try out. I wonder how it would work for dry curing meats? The reviews seem to be good. We will see. Wish I still had some big venison cuts to try it out on.

Last edited by Thisisbeer; 01/29/20 02:52 PM.
Re: Any one dry age any meat at home? [Re: Thisisbeer] #7731922 01/29/20 02:48 PM
Joined: Oct 2004
Posts: 34,174
R
redchevy Online Content
THF Celebrity
Online Content
THF Celebrity
R
Joined: Oct 2004
Posts: 34,174
Always wanted to but have never found the time.

I know some on here have with good results.


It's hell eatin em live
Re: Any one dry age any meat at home? [Re: Thisisbeer] #7731923 01/29/20 02:48 PM
Joined: Nov 2009
Posts: 73,353
bill oxner Online Content
THF Celebrity
Online Content
THF Celebrity
Joined: Nov 2009
Posts: 73,353
Have but it was years ago.


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


[Linked Image]




Re: Any one dry age any meat at home? [Re: Thisisbeer] #7732486 01/29/20 09:48 PM
Joined: Apr 2005
Posts: 30,788
S
Stub Online Happy
THF Celebrity
Online Happy
THF Celebrity
S
Joined: Apr 2005
Posts: 30,788
Nope to impatient.


texas flag

Re: Any one dry age any meat at home? [Re: Thisisbeer] #7733582 01/30/20 10:03 PM
Joined: Oct 2009
Posts: 10,071
H
Halfadozen Online Content
THF Celebrity
Online Content
THF Celebrity
H
Joined: Oct 2009
Posts: 10,071
Originally Posted by Thisisbeer
I've usually leave my deer meat in the fridge for about a week before freezing, but that's about the closest I get to dry aging. I've thought about making a spare fridge into a dry aging box. The fridge would be empty more often than not, so it didn't seem worth it. I just scrolled past an Instagram ad for dry aging bags. Anyone ever use something like this? Supposedly it blocks oxygen, but it can pull moisture out, so the meat doesn't get moist. It's just as simple as vacuum sealing and throwing it in the fridge for the time needed. I'm skeptical, but i'm buying some to try out. I wonder how it would work for dry curing meats? The reviews seem to be good. We will see. Wish I still had some big venison cuts to try it out on.
i would try those bags on a few cuts. It is all about proper temp and moisture reduction. Back when I was in the restaurant biz we had a special fridge for dry aging beef. Not sure how that would work with venison just because of different muscle structure and fat content, but heck worth a shot and let us know.


Freedom is a fragile thing ...Those who have known freedom, and then lost it, have never known it again.
-- Ronald Reagan


Re: Any one dry age any meat at home? [Re: Thisisbeer] #7739383 02/06/20 07:55 PM
Joined: Dec 2016
Posts: 1,597
W
Wytex Offline
Pro Tracker
Offline
Pro Tracker
W
Joined: Dec 2016
Posts: 1,597
We dry age all our game meat, quarters , for at least 7-10 days sometimes up to 14 days if temps are right. We have a very dry climate so you get a pretty thick rind of not careful, less meat but it's always very tender.
We're lucky in that usually by mid Sept. our garage is plenty cool enough for aging meat.
My cow bison hung for 14 days, at 6 1/2 years she was very tender.


We have also dry aged whole beef loins bought on an in the bag sale .

Here's an article put out by UW. http://www.wyoextension.org/agpubs/pubs/B-513R.pdf

Re: Any one dry age any meat at home? [Re: Thisisbeer] #7739423 02/06/20 08:24 PM
Joined: Jul 2018
Posts: 565
T
Thisisbeer Offline OP
Tracker
OP Offline
Tracker
T
Joined: Jul 2018
Posts: 565
Thank you for that link. That was a great read. Very informative.

Re: Any one dry age any meat at home? [Re: Thisisbeer] #7739759 02/07/20 02:50 AM
Joined: Aug 2010
Posts: 56,487
S
stxranchman Online Content
Obie Juan Kenobi
Online Content
Obie Juan Kenobi
S
Joined: Aug 2010
Posts: 56,487
There was a thread on here a few years ago from a member who did some dry aging. I will try to see if I can search for it to find it.


[Linked Image]
Re: Any one dry age any meat at home? [Re: Thisisbeer] #7740244 02/07/20 08:07 PM
Joined: Dec 2016
Posts: 1,597
W
Wytex Offline
Pro Tracker
Offline
Pro Tracker
W
Joined: Dec 2016
Posts: 1,597
I found the info about the temps at harvest very interesting, not letting it get too cold too fast is a key it seems.
With dry aging you'll get a nice dry rind on the meat that has to be peeled off and results in a little less yield.

Honestly I can't remember when we haven't aged our meat before cutting it up but we are lucky in having temps in our garage that work for us. We now have access to a coolbot cooler too for when it's a little too warm.

Previous Thread
Index
Next Thread

© 2004-2019 OUTDOOR SITES NETWORK all rights reserved USA and Worldwide
Powered by UBB.threads™ PHP Forum Software 7.7.3