The Deer Aging Thread

[robby denning]

This year I did a deer and a pig, whole, with skin on for around 10 days. Keeping the skin on made for basically zero meat loss due to drying out. Turned out just and tender and delicious as the ones I’ve done without skin (quarters). Haven’t done mine anywhere near as long as The Legend however.

I’d be curious to try it longer with the skin on, but I can’t imagine it tasting any better than it already does!

hey depending on the animal 10 days might do it. If you like the meat and it was an improvement, you might be there already. Thanks for giving it a shot


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[willfrye027]

hey depending on the animal 10 days might do it. If you like the meat and it was an improvement, you might be there already. Thanks for giving it a shot


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The only problem is now my parents, grandparents, and my in-laws all want venison because it’s been so good lately! Makes it hard to be a trophy hunter when the freezer won’t stay full. That’s my excuse for shooting dinks

 

[robby denning]

The only problem is now my parents, grandparents, and my in-laws all want venison because it’s been so good lately! Makes it hard to be a trophy hunter when the freezer won’t stay full. That’s my excuse for shooting dinks

I got the same issue. They actually ask for it now vs. the old "wild game is gamey" rants

 

[caesAR15]

Well, this thread got me. I've got a rear quarter from a whitetail doe I shot hanging in the garage as we speak. Shot Dec. 6th (two-ish weeks and counting). The hide is still on.

I'll probably pull it down and cut it up on New Year's Day or shortly thereafter. I processed and froze the other rear quarter already. I'm considering grabbing a cut from each and doing a little A/B testing of my own. Regardless of how it turns out thanks @robby denning and everyone else for contributing to this thread, it's a good example of what makes this forum great!

 

[willfrye027]

Well, this thread got me. I've got a rear quarter from a whitetail doe I shot hanging in the garage as we speak. Shot Dec. 6th (two-ish weeks and counting). The hide is still on.

I'll probably pull it down and cut it up on New Year's Day or shortly thereafter. I processed and froze the other rear quarter already. I'm considering grabbing a cut from each and doing a little A/B testing of my own. Regardless of how it turns out thanks @robby denning and everyone else for contributing to this thread, it's a good example of what makes this forum great!

I’ll be waiting for that invite to the taste testing party

 

[robby denning]

Well, this thread got me. I've got a rear quarter from a whitetail doe I shot hanging in the garage as we speak. Shot Dec. 6th (two-ish weeks and counting). The hide is still on.

I'll probably pull it down and cut it up on New Year's Day or shortly thereafter. I processed and froze the other rear quarter already. I'm considering grabbing a cut from each and doing a little A/B testing of my own. Regardless of how it turns out thanks @robby denning and everyone else for contributing to this thread, it's a good example of what makes this forum great!

that’d be great to do a test between the two. thanks

 

[JakeSCH]

Hey @robby denning it would be great to hear how the dry aging compares to aging on ice in coolers as outlined by Joseph von Benedikt in the podcast below.

I feel like the aging in coolers on ice is more accessible hunters so it would be cool to hear a side by side test.

Wild Meat: field care, prep, and grilling ultimately tasty venison

SHOW NOTES Wild game meat should be incredibly good—not dry, gamey, and tough to eat. Field care for clean-tasting meat "Ice Aging" meat for tenderness and mild flavor Pre-cooking prep for roasts and steaks Grilling techniques for the perfect steak or roast Professional meat processors: A...

www.podbean.com

 

[robby denning]

Hey @robby denning it would be great to hear how the dry aging compares to aging on ice in coolers as outlined by Joseph von Benedikt in the podcast below.

I feel like the aging in coolers on ice is more accessible hunters so it would be cool to hear a side by side test.

Wild Meat: field care, prep, and grilling ultimately tasty venison

SHOW NOTES Wild game meat should be incredibly good—not dry, gamey, and tough to eat. Field care for clean-tasting meat "Ice Aging" meat for tenderness and mild flavor Pre-cooking prep for roasts and steaks Grilling techniques for the perfect steak or roast Professional meat processors: A...

www.podbean.com

Hi
I heard Joseph's podcast and it's another method that could certainly be easier for some hunters to access.

Since I haven't done it, I can't compare dry-age vs. wet-age, but do know many of the world class diners subscribe to the dry-age method. Saw one on the cooking channel in Texas that dry-ages beef, drum roll....7+ months!

 

[USMC307]

Awesome info. Thanks for adding the waterfowl aging into the thread. All I have to do is build a cooler for pronghorn and a heated room for cow elk in Wyoming. Below is a link I came across this year. I realize many of us are not able to get our critters out whole but the times we are, this method makes a lot of sense to me. I hung my whitetail this year for 8 days, hide on, just because I had the right weather. While I haven't had any of the aged meat yet the cutability was impressive.

https://www.realtree.com/deer-hunting/articles/you-ve-been-hanging-your-deer-wrong-for-years

 

[robby denning]

Awesome info. Thanks for adding the waterfowl aging into the thread. All I have to do is build a cooler for pronghorn and a heated room for cow elk in Wyoming. Below is a link I came across this year. I realize many of us are not able to get our critters out whole but the times we are, this method makes a lot of sense to me. I hung my whitetail this year for 8 days, hide on, just because I had the right weather. While I haven't had any of the aged meat yet the cutability was impressive.

https://www.realtree.com/deer-hunting/articles/you-ve-been-hanging-your-deer-wrong-for-years

interesting way to hang a deer, and they provided a study to prove it. I'll give that a shot on my next whole animal..

thanks

 

[HuntInWild88]

I'm now 11 days into my first aging thanks to this thread

 

[robby denning]

I'm now 11 days into my first aging thanks to this thread View attachment 246809

let us know.

What us the device in bottom?

 

[HuntInWild88]

let us know.

What us the device in bottom?

It's a humidifier. I had read that it's best to keep it between 70-80%.. I bought a inkbird 608t that controls both temp and humidity.

 

[robby denning]

It's a humidifier. I had read that it's best to keep it between 70-80%.. I bought a inkbird 608t that controls both temp and humidity. View attachment 246835

Hmmmmm, my problem's actually been the opposite-keeping it dry in an enclosed space. But I've never measured the humidity, just noticed excess moisture (strong smell, wet meat) when I did it in a fridge so I'd prop the door open.

Not sure where you read that and I don't dispute it, I just don't know. Keep us posted.

 

[HuntInWild88]

Hmmmmm, my problem's actually been the opposite-keeping it dry in an enclosed space. But I've never measured the humidity, just noticed excess moisture (strong smell, wet meat) when I did it in a fridge so I'd prop the door open.

Not sure where you read that and I don't dispute it, I just don't know. Keep us posted.

I could be completely wrong. I just Google searched "proper humidity to dry age meat" two different sites said 70-80 for beef..
I really have no clue if I'm doing this right and what to look for. I have been a little surprised at the lack of blood flow. I don't know if that's because I'm keeping the meat at a higher humidity or just a lack of blood in the muscles. I didnt get a chance to weight them before they went in..

 

[robby denning]

I could be completely wrong. I just Google searched "proper humidity to dry age meat" two different sites said 70-80 for beef..
I really have no clue if I'm doing this right and what to look for. I have been a little surprised at the lack of blood flow. I don't know if that's because I'm keeping the meat at a higher humidity or just a lack of blood in the muscles. I didnt get a chance to weight them before they went in..

go up to post #58 from @simpsonhntr He had to put a fan in his, and that's been my experience.

Can't say or not say what you're doing will improve it, so keep an eye (or nose) out for bad odor.

My gut tells me to pull that humidifier.

As far as blood flow, don't expect alot. The "dry" in dry aging means much of the blood physically dries out, so no worries if you don't get big puddles. Main thing is 33-40 for at least 10 (I like 20+) days.

Keep us posted.

 

[wesfromky]

I don't have the setup for dry aging, but started to wet age, and the results are pretty good. This is 14 day wet aged foot ball roast from a whitetail buck. Flavor was very nice.

How to Wet Age Meat

Aging meat isn’t really optional when it comes to wild game. For lean, tough cuts that hunters are familiar with, this is a necessity to create a quality end product. There are two types of aging, each with their own pros and cons. Dry aging is considered to be the traditional form of aging. For...

www.themeateater.com

 

[Sekora]

I am trying this process at the moment with a whitetail doe from this week. I have always hung my deer as long as weather permits as I do not have a cooler, but usually I could only get about a week. It looks like the weather is going to let me hang a little longer this time. I do have a cooler lined up also that I may utilize if need be. I will make sure I post up how it turns out for me.

 

[robby denning]

I am trying this process at the moment with a whitetail doe from this week. I have always hung my deer as long as weather permits as I do not have a cooler, but usually I could only get about a week. It looks like the weather is going to let me hang a little longer this time. I do have a cooler lined up also that I may utilize if need be. I will make sure I post up how it turns out for me.

for sure let us know


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[robby denning]

I don't have the setup for dry aging, but started to wet age, and the results are pretty good. This is 14 day wet aged foot ball roast from a whitetail buck. Flavor was very nice.

How to Wet Age Meat

Aging meat isn’t really optional when it comes to wild game. For lean, tough cuts that hunters are familiar with, this is a necessity to create a quality end product. There are two types of aging, each with their own pros and cons. Dry aging is considered to be the traditional form of aging. For...

www.themeateater.com

View attachment 247245View attachment 247246

looks good. been hearing more about wet aging lately


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