How long do you age meat?

[R eight]

The best venison I’ve ever eaten, both tender and taste, came off an old bull Canadian moose. It was back strap cooked in a pan with a dash of olive oil and seasoned with salt. That bull had been dead for around 48 hours.

Truely one of the best feeds I’ve ever had.

I’ve also eaten back straps from an old Dall ram that I shot the day before and it was pretty good too.

My worst version feed was from a red stag that had been properly prepared and who had hung for around a week before eating.

 

[Hunt anything]

Funny, here in GA that’s what I/we often do. Prop the cooler up, open the plug and let it sit 5-7 days. It’s only white on the outside. Cut it and still red inside….i prefer it that way but i love dry aged beef just don’t have the room for venison.

These guys don’t prop up the cooler and keep the water drained, it sits in the water. I’ve done your method when on the road and it works fine.

 

[CBeck]

These guys don’t prop up the cooler and keep the water drained, it sits in the water. I’ve done your method when on the road and it works

Hmmm…not me, that’s nasty. I don’t want my meat marinating in game water.

 

[Desaad]

Keep it whole, removing the bone is fine, maybe even preferred, but you need to use either the Umaidry dry aging bags that you vac seal or you can use the collagen sheets, what I use, either way you really need a membrane to control the drying process in a refrigerator, or you can leave it naked and in to a drying chamber with 75% humidity and temp in the low 40’s.