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.

 

[Catchfish]

We don’t believe you unless you have photographic evidence

 

[Texasbuckeye]

What do you want pics of? The cooked venison?
Next time i eat some i will take some pics of the cooked product

 

[mxgsfmdpx]

my desired cook to medium/medium well

Dude…

 

[Texasbuckeye]

I cant help it. I have worked too long in medicine to want to eat something that looms like what i fix…

 

[Texasbuckeye]

Backstrap seasoned with rough ground black pepper, added some garlic salt, cooked to medium as my skillet wasnt smoking pretty good so i didnt get the char or cook i really wanted, but no runny blood while resting or when cut.
Perfectly tender. Delicious. Wife approved.

28 day age is where its at!

 

[Pro953]

I cant help it. I have worked too long in medicine to want to eat something that looms like what i fix…

That’s really funny. I have to say that is the one excuse I have heard regarding cook temp that I cannot really argue with. I totally get it, I am sure that would mess with me as well.


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[Kenn]

After hearing some versions of aging in the refer, I put a vacuum packed venison steak in the fridge for exactly 28 days and it was…..ok. Best thing about it was that it wasn’t spoiled.