Dry Aging Meat
Contributors to this thread:General Topic
From: DL
11-Jan-18
DL's Link
I saw this and wondered if anyone has tried this With Game blackstrap. Looks interesting and tasty.
From: Katahdin
11-Jan-18
I think this process requires a more fat entrained meat than wild game has. But there is a long history of ageing game meat.
From: Franklin
12-Jan-18
I dabble in Chartcutiere (sp) and sausage as well as aging but they really didn`t give you any info. Looks like fun though.
From: TD
12-Jan-18
I love dry aged. But whiskey and 100+ days...... Have to work my way up into that...... ohhh, I'd say a month or so at a time.....
From: Treeline
12-Jan-18
Will have to try this method.
The best elk meat I have ever had was aged in a mine at 11,000' for 30 days. Hung the quarters back in there and just got to busy with work to go back and get it.Had the white mold growing all over the quarters. Super tender and flavorful.
From: skipmaster1
12-Jan-18
I dry age all my deer 14-30 days. It makes a huge difference
From: olebuck
12-Jan-18
i use a deep freeze with a thermostat set to 37 degrees....
all you would need to add is small desk fan inside to circulate the air, and it would work.
From: Elkhorn
12-Jan-18
Thanks now I just watched an hour of videos, steak aging and cooking. Sounds good though.
From: skipmaster1
12-Jan-18
From: Zbone
15-Jan-18
Anyone try to make biltong?
From: APauls
15-Jan-18
Hey skip you're gonna love that vacuum sealer I have the same one ;)
From: skipmaster1
16-Jan-18
APauls- we bought it last year when we built the walk in. We've probably packed 25 deer and so much other food from the garden. I love it.
