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#3668844 - 05/12/14 07:49 PM Re: Cabela's guidelines on hanging and aging deer [Re: Poser]
AT Hiker
6 Point

Registered: 07/03/11
Posts: 976
Loc: Clarksville, Tennessee

Aging meat is a science, whether you want to believe it or not, and it works when preformed correctly.

Dry aged is my favorite, maybe one day I will be stupid rich and I will build a salt block lined room to age my venison and free range beef. Actually I would never butcher it...just slice of a piece as needed.

In every walk with nature one receives far more than he seeks.
-John Muir

#3669065 - 05/13/14 07:27 AM Re: Cabela's guidelines on hanging and aging deer [Re: AT Hiker]
TN Larry
10 Point

Registered: 09/17/03
Posts: 3394
Loc: Baxter, Tennessee


Please explain your dry aging method.

I pray to fish until my dying day. When it comes to my last cast, I then most humbly pray, when in the Lord's safe landing net & I'm at peace that in His mercy I be judged big enough to keep.

#3669078 - 05/13/14 07:51 AM Re: Cabela's guidelines on hanging and aging deer [Re: TN Larry]
Mud Dauber
16 Point

Registered: 07/28/10
Posts: 13547
Loc: Tennessee

 Originally Posted By: TN Larry

Please explain your dry aging method.


This was my latest experiment:

ATHiker is correct that dry aging is an exact science. In fact, the experts on the subject say that it is impossible to accurately dry age at home. Some people, including Alton Brown, disagree. I think that it is possible to get dry aging results at home with not too much effort. The process may be slower and not as consistent, however. Beef is much more difficult to age because of the fat layers. Venison, with very little to, compared with beef, basically no fat, seems to be much more forgiving of the process. I do think that the USDA guidelines are too cold for highly effective dry aging.
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.

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