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» Trad Gang.com » Main Forums » Recipes/Grilling/ Barbecuing/Smokers » Dry aging deer and elk?

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Author Topic: Dry aging deer and elk?
JockC
Contributor 2014
Member # 3082

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Have any of you messed around with dry aging venison--I mean intentionally? I've let it hang up to three weeks when temperatures were optimal and notice a marked difference in tenderness, but I'm looking at building a refrigerator or chest freezer unit that will maintain 33-39 degrees and moderate humidity for an extended time for animals killed earlier in the year or in warmer weather. I'm interested in any homemade rigs!

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Jock
TGMM Family of the Bow
Hunting should be hard.

Posts: 331 | From: Evaro, Montana | Registered: Mar 2004  |  IP: Logged | Report this post to a Moderator
Bill Kissner
Contributor 2014
Member # 1258

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I like to age mine at least 11 days and usually go 13. A friend likes 17 days.

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Time spent alone in the woods puts you closer to God.

"Can't" never accomplished anything.

Posts: 1222 | From: Wayne City,IL/Mancos,CO | Registered: Jun 2003  |  IP: Logged | Report this post to a Moderator
meathead
2017 Contributor
Member # 5557

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We hang ours for 10-12 days in a walk in cooler. We will cut that time in half if it is hanging where we don't have as much temp and humidity control. The aging process makes a big difference in the quality of the meat. This had got me hungry. I think I will thaw some back strap for supper.
Posts: 1146 | From: Indiana | Registered: Jan 2005  |  IP: Logged | Report this post to a Moderator
JockC
Contributor 2014
Member # 3082

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Been doing some more research on this. Long term dry aging does best when an animal has a lot of fat that needs to be trimmed anyway. Some dry age to 35 days and longer under controlled conditions (33-39), with some attention to humidity not getting above 80%. People use old fridges and even chest freezers with an external temperature controller on them ($20-80) and a remote temp/humidity gauge (available on Amazon and pet stores (for reptiles) that cost $10-20. I've been cruising Craigslist for the right fridge or chest freezer.

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Jock
TGMM Family of the Bow
Hunting should be hard.

Posts: 331 | From: Evaro, Montana | Registered: Mar 2004  |  IP: Logged | Report this post to a Moderator
Krex1010
Trad Bowhunter
Member # 42398

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I really like to hang a deer 7-10 days before processing but to me that's not the same as dry aging.....ive been wanting to try those umami bags to age it longer.

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45@28 bear montana
47@27 mad dog prairie predator
"You can't cheat the mountain pilgrim"

Posts: 278 | From: Pa | Registered: Oct 2014  |  IP: Logged | Report this post to a Moderator
ksbowman
Trad Bowhunter
Member # 9073

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I always do mine in the beer refrigerator in my shop 7-10 days in game bags, quarter. Small corners or edges may dry and need to be trim away. Small price for the great results. I do move my beer to a garage refridge though and dedicate the one to deer only during the process.

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I would've taken better care of myself,if I'd known I was gonna live this long!

Posts: 1872 | From: Paola,kansas | Registered: Apr 2006  |  IP: Logged | Report this post to a Moderator
Krex1010
Trad Bowhunter
Member # 42398

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I just picked up a fridge off Craigslist that is going to be my dedicated deer fridge....sitting right next to my beer fridge.

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45@28 bear montana
47@27 mad dog prairie predator
"You can't cheat the mountain pilgrim"

Posts: 278 | From: Pa | Registered: Oct 2014  |  IP: Logged | Report this post to a Moderator
   

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