dry aging meatContributors to this thread:
I have a question that I don't know where to post it so I thought I'd try here!
Is it possible to dry age moose like you do beef?
We've always hung and aged our moose, 14 days I believe on the last bull. Depending on weather I would say yes you could hang it for weeks if conditions are right but you'll loose a bit to the rind that forms. It will no turn out like dry aged beef due to the lack of inter muscular fat. We hang and age all our game animals, some for only a few days and some for 10-14 depending on temps .