Dry-Aging Wild Game with Chef McGannon

[robby denning]

Super pumped about having this guy on. We launch into dry-aging and then a lot more about getting the best wild game meat.

https://www.rokslide.com/tt68-dry-aging-wild-game-with-chef-john-mcgannon/

 

[Schmo]

Very interesting podcast, Robby! Perfect timing since I have quarters in the freezer!

Thanks for all the hard work that goes into the podcast. It’s appreciated!

 

[robby denning]

Very interesting podcast, Robby! Perfect timing since I have quarters in the freezer!

Thanks for all the hard work that goes into the podcast. It’s appreciated!

u mucho welcomo!

this episode is perfect for those frozen quarters. 80% of the time i'm aging frozen quarters because it was either too warm or I was too busy right after the hunt.

I've dry-aged quarters that were frozen from fall to February with no noticable decrease in quality.

let us know how it goes.

 

[MarkOrtiz]

Another great episode!
I age 5-15 days, but in a cooler on ice most of the time. It's never wet, but not really dry aging. The blood drains out, and I have to pull the meat out and add ice every other day, but I don't have to trim any loss from the cuts. No off flavors in any of our meat that we have noticed over the past few years (21 animals).