28 day wet aged venison

[Texasbuckeye]

28 day wet aged, 14 in meat container at fridge temps (36-38 degrees) followed by final process and vacuum seal and back into fridge for another 2 weeks.
Bags opened, final trim, season, vacuum seal and off to the freezer.

Ate some backstrap seasoned with smoky paprika tonight. Meat was tender, despite my desired cook to medium/medium well, and flavor was really good. Little to no gamey flavor. Really impressed with this method.