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Main Boards => Recipes/Grilling/ Barbecuing/Smokers => Topic started by: JockC on August 11, 2016, 05:17:00 PM
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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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I like to age mine at least 11 days and usually go 13. A friend likes 17 days.
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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.
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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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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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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 just picked up a fridge off Craigslist that is going to be my dedicated deer fridge....sitting right next to my beer fridge.