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Dry aging venison #8458021 11/24/21 04:19 PM
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I looked and didn’t see any threads for this. Has anyone tried it? If so, any better? I know there is a lot of thoughts around cleaning, “letting it hang”, prep, etc. Just looking for your thoughts on the dry aging. I have one deer ham aging in the shop fridge. Planning on 10-14 days.

Re: Dry aging venison [Re: Farmhand] #8458135 11/24/21 06:42 PM
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I've had deer dry aged for 14 days, it was the best venison I've ever eaten. I've never done it myself.

Re: Dry aging venison [Re: Farmhand] #8458159 11/24/21 07:15 PM
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Thanks a bunch.


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


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Re: Dry aging venison [Re: Farmhand] #8458160 11/24/21 07:16 PM
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I like to wet-age the steaks, if I can. It can be with a marinade, or just S&P. I'm not set up to properly dry age any meat, and frankly, don't want to go to the time or effort. Since the muscles are much smaller, I don't want all that extra loss either. Just by hanging a deer or elk in my garage in the 40's for 4-7 days, I see significant drying out and loss.

I season them, and place in plastic for the duration I am going to let them sit. 1-4 days for good tender-looking steaks, I am fine with just a Zip-Lock and squeeze all the air out (most important part). If they seem to be tougher cuts, like sirloin-round steak-petites-etc., I will vacuum pack and keep up to 10 days in the fridge. I think the vacuum really sucks the seasoning into the body of the meat. Sometimes, I will do that and freeze them seasoned. From reading, I think you have to age any meat for 4-10 days before the collagens/fibers actually start to break down in tissue.

The other thing I like to do is dry them off, and let come up to room temp for a half hour to an hour, before cooking. Tongs instead of a fork, to keep juices from running out while cooking. Really important when they are thin! Again, depends on your schedule.

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