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Started By
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Dry aging whole venison hams
Posted on 1/10/21 at 12:08 pm
Posted on 1/10/21 at 12:08 pm
Shot a big ole buck on Friday and as soon as I got home this morning I hung the hindquarters in my outdoor fridge. I have a small USB fan, a cup of salt, and a desiccant bag in the fridge. Do I need the desiccant? Plan on going two or three weeks. I've never aged whole quarters, I usually cut up a day after the kill and wet age the roasts in vac bags.
2
Posted on 1/10/21 at 12:43 pm to Loup
Three years ago I killed an old #200 buck about three days before Christmas. It was cold that winter. Highs in the low 40s and lows around 30 every night. I left him hanging in the barn for three weeks. He basically turned purple and got a light grey mold on the outside.
Cut steaks from him and he was delicious. Distinct flavor like kind of nutty and smokey.
I think aging meat is really interesting and I want to spend more time fooling with it.
Cut steaks from him and he was delicious. Distinct flavor like kind of nutty and smokey.
I think aging meat is really interesting and I want to spend more time fooling with it.
Posted on 1/10/21 at 1:53 pm to No Colors
quote:
Three years ago I killed an old #200 buck about three days before Christmas. It was cold that winter. Highs in the low 40s and lows around 30 every night. I left him hanging in the barn for three weeks. He basically turned purple and got a light grey mold on the outside
I wish the weather were cold enough around here to consistently do that. I'll often gut and hang overnight from the excavator arm but it is rarely cold enough to go multiple days.
quote:
I think aging meat is really interesting and I want to spend more time fooling with it.
Same here. I like experimenting but I'd hate to ruin a whole hindquarter.
Posted on 1/10/21 at 3:10 pm to Loup
Dry aged one last year for 7 days in outside fridge. No fan but made sure air could flow between each piece hanging. Only a little meat loss. I’ll do it again hopefully
Posted on 1/10/21 at 3:27 pm to sleepytime
quote:
: Deer bresaola would be really good.
I've been saving venison eye of rounds to do this with. Just haven't took the plunge yet.
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