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#3668262 - 05/12/14 07:27 AM Re: Cabela's guidelines on hanging and aging deer [Re: timberjack86]
Wes Parrish
16 Point


Registered: 06/12/02
Posts: 19448
Loc: Knoxville-Dover-Union City, TN

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I just take mine to Yoder Brothers.
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#3668390 - 05/12/14 10:15 AM Re: Cabela's guidelines on hanging and aging deer [Re: Wes Parrish]
pressfit
10 Point


Registered: 12/28/09
Posts: 3275
Loc: Giles Co. Tn

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Honestly, I have hung them 2 weeks and I have hung them 2 hours.. I doubt very seriously anyone could tell the difference when they eat it.. now beef..that's a different story..
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#3668465 - 05/12/14 11:28 AM Re: Cabela's guidelines on hanging and aging deer [Re: pressfit]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13440
Loc: Tennessee

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 Originally Posted By: pressfit
Honestly, I have hung them 2 weeks and I have hung them 2 hours.. I doubt very seriously anyone could tell the difference when they eat it.. now beef..that's a different story..


I think the biggest advantage for most people to hanging meat is the moisture loss. Once you get past the "slimy and wet" stage, the meat stores very well and for longer. The silver skin also removes very easily. Now, wet aging, I strongly dislike. I'd rather put venison directly in the freezer than wet aging it.

Also, for cuts that you are going to drop in the crockpot for 8 hours or tenderize and fry, there is little to no benefit gained from aging beyond 3-4 days. If conditions are right, you aren't hurting anything, but there isn't much to be gained flavor or texture wise unless you are cooking quickly on high heat.
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Keep your knife sharp and your skillet greasy.

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#3668468 - 05/12/14 11:33 AM Re: Cabela's guidelines on hanging and aging deer [Re: Poser]
Vermin93
12 Point


Registered: 12/11/10
Posts: 6307
Loc: Dallas, TX & Signal Mtn, TN

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What exactly is wet aging? If you age the backstraps and hind quarters on racks in a large cooler above block ice, is that wet aging?
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#3668496 - 05/12/14 11:55 AM Re: Cabela's guidelines on hanging and aging deer [Re: Vermin93]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13440
Loc: Tennessee

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 Originally Posted By: Vermin93
What exactly is wet aging? If you age the backstraps and hind quarters on racks in a large cooler above block ice, is that wet aging?


Wet aging, by definition, would be aging the meat while contained, such as wrapping it in plastic or in non breathable bags, where there is not much moisture loss. I would also consider aging meat directly in ice to be "wet aging." I will transported venison in ice when needed, but I'll allow it to dry age for a few days once I get it home.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3668500 - 05/12/14 12:00 PM Re: Cabela's guidelines on hanging and aging deer [Re: Poser]
timberjack86
14 Point


Registered: 06/20/11
Posts: 8240
Loc: Grundy county

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Do you have to trim all the dry meat off? Or does most of that come off when you remove the silverskin?
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#3668511 - 05/12/14 12:18 PM Re: Cabela's guidelines on hanging and aging deer [Re: timberjack86]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13440
Loc: Tennessee

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 Originally Posted By: timberjack86
Do you have to trim all the dry meat off? Or does most of that come off when you remove the silverskin?


You don't get a an inedible crust on the meat until you get into long aging. I ate backstrap with the formed crust up until about 25 days. The crust was really excellent, however, beyond that, it gets really hard and you'll lose meat if you have to remove it. That's fine on a huge cut of beef, but probably not the route you want to go on venison. 10-15 days of dry aging on backstraps is probably desirable for most people. Note that if you are aging the entire deer, you will not get the same outcome on backstraps as far as the crust forming. In this case, I'm talking about aging individual cuts which, if you are seeking dry aged backstraps like a steak you'd pay $70 for in a steakhouse, is the way you want to do it (despite what Bowriter says ;\) )
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3668528 - 05/12/14 12:44 PM Re: Cabela's guidelines on hanging and aging deer [Re: Poser]
timberjack86
14 Point


Registered: 06/20/11
Posts: 8240
Loc: Grundy county

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Gotcha. I am going to try this on the first one I get next year. Thanks!
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#3668625 - 05/12/14 03:23 PM Re: Cabela's guidelines on hanging and aging deer [Re: Poser]
Vermin93
12 Point


Registered: 12/11/10
Posts: 6307
Loc: Dallas, TX & Signal Mtn, TN

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 Originally Posted By: Poser
 Originally Posted By: Vermin93
What exactly is wet aging? If you age the backstraps and hind quarters on racks in a large cooler above block ice, is that wet aging?


Wet aging, by definition, would be aging the meat while contained, such as wrapping it in plastic or in non breathable bags, where there is not much moisture loss. I would also consider aging meat directly in ice to be "wet aging." I will transported venison in ice when needed, but I'll allow it to dry age for a few days once I get it home.


Not trying to be nit-picky, because this is what I actually do....

If I have a huge marine cooler with a layer of block ice on the bottom and wire shelving sitting above the block ice, and if I lay the backstraps and hind quarters on the wire shelving so that the meat is not in contact with the ice and blood can drain, and I make sure it stays less than 40F in the cooler, would that be dry aging or wet aging?
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"Florida State blew the coverage and they got rewarded for it. Coach Brian Kelly

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#3668632 - 05/12/14 03:31 PM Re: Cabela's guidelines on hanging and aging deer [Re: Vermin93]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13440
Loc: Tennessee

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 Originally Posted By: Vermin93
 Originally Posted By: Poser
 Originally Posted By: Vermin93
What exactly is wet aging? If you age the backstraps and hind quarters on racks in a large cooler above block ice, is that wet aging?


Wet aging, by definition, would be aging the meat while contained, such as wrapping it in plastic or in non breathable bags, where there is not much moisture loss. I would also consider aging meat directly in ice to be "wet aging." I will transported venison in ice when needed, but I'll allow it to dry age for a few days once I get it home.


Not trying to be nit-picky, because this is what I actually do....

If I have a huge marine cooler with a layer of block ice on the bottom and wire shelving sitting above the block ice, and if I lay the backstraps and hind quarters on the wire shelving so that the meat is not in contact with the ice and blood can drain, and I make sure it stays less than 40F in the cooler, would that be dry aging or wet aging?


Technically, it is neither, but better than wet aging IMO and closer to dry aging then wet aging. What I would recommend is that you find a tiny, battery powered fan to play in the cooler. In order to get dry aging, air flow is a significant component, but you don't want the fan blowing directly on the meat. I position my face to face the wall of the fridge. Add a fan, and you should get significantly better results.

Technically speaking, you also need exact humidity, though I have so far ignored this factor in my experiments and have achieved dramatic results nonetheless. I'm sure the results would be better with controlled humidity, but I think it is good enough for now.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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