Dry aging

[BMG]

I know at steak houses certain steaks are 'dry aged'.  Has anyone ever done this to venison or elk?  Would there be any benefit to doing so?

[Al Dente]

Dry aging is meant to break down muscle fibers to tenderize the meat, and by using the dry method, the meat loses some water content, thus intensifying the meat's flavor profile.  That's why a dry=aged steak is more expensive.  A 24oz. steak started out as a 30oz. steak.  Venison has been dry-aged for generations.  Many folks would hang the deer in the barn for a week or so before butchering to achieve the same tenderness.  The skin was left on because the deer would dry out too much if it was removed.

Wet aging is when the meat is left in a bag to age, so there is no water loss.

[Aglefed Dad]

When Steakhouses dry age their beef, they do so with whole muscles that have a thick coat of fat on the outside.  The meat is kept at a constant temperature, 34 - 38 degrees, and a humidity level between 50 and 75%.  As the meat ages, the fat gets dry, moldy, and rancid.  

When it's done aging, they trim off the moldy exterior and slice the meat into steaks.

Because Venison is so very lean, it doesn't lend itself to that style of aging.  By the time you trim away the spoiled meat, you aren't left with enough usable meat to make it worth your while.  

The only way I've seen to dry age venison succesfully is hanging before skinning.  If you live in a cool enough climate, you can do it in a barn, but you have to be careful about insects.  If it's so cold that the meat freezes, you aren't aging it anymore.  The ideal situation is a walk-in refrigerator dedicated to this purpose.  The side benfit of dry aging this way is that you can gut the deer, hang it and go eat dinner without having to worry about going back out to finish your work.  You can get to it next Sunday when you've got some time.

Wet aging works perfectly well too.  Vaccum pack your meat and let it sit in the refrigerator.  After 2 weeks, I put what I don't plan to eat over the next week in the freezer.  When I thaw it out, I still have a week or two at least before it would go bad.

Forget the marinades, forget soaking your meat to "draw out the blood", forget about covering up the taste.  If you age your venison, it's not gamey.  If you think Venison is gamey, you either freeze it right away or you soak it in salt water and ice for a couple of days.  You would never do that to your Beef, don't do it to your Venison.

[mookie]

If the weather allows I hang with skin on for up to 10 or 12 days I've not been disappointed with any of it although I have had some given to me that wasn't very impressive.

[Don Stokes]

Right on, Dad! Aging is generally good for most meats, but long aging works best with more fat. Here in MS, most folks who say they don't like venison have been exposed to deer killed ahead of dogs. That's the best way I know of to ruin the taste. I've aged venison both dry and wet, and to me dry gives a milder flavor.

[Ray Hammond]

Dad, you said it just right. I like mine dry too Don! We've got an ice cream truck body walk in cooler and we leave them for a week- skin on- and 38 degrees....

Wow is it good.

[John3]

My cousin was given a large walk in cooler unit out of a restaurant that was being remodeled.. Reassembled in the barn..  We age our deer at least a week at 36*... Perfect..!!

[Mike Vines]

The last 15 years or more here in Michigan, it has been way to warm to let the deer hang at all.

[djohnson]

My grandfather brought me up dry aging deer.In my opinion, there is no other way to go, if you have the ability to do so. Sometimes circumstances do not allow for this, but if you can you won,t regret it.

[STILL-HUNTIN]

I have done may deer over the past 20+ years and have to agree that if you have the ability to hang a deer for 5+ days that it DEFINETElY the way to go!!!! Much easier to finish butchering and a better texture and taste all around.