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.

Always wanted to but have never found the time.

I know some on here have with good results.

Have but it was years ago.

Nope to impatient.

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.

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

Thank you for that link. That was a great read. Very informative.

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.

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.