The Deer Aging Thread

[robby denning]

I bought a cheap fridge from an estate sale, modified it with $13 of all thread and bolts from home depot and a few drilled holes (silicone re-sealed) and this is working pretty nicely! I've always thought about aging but mainly did this as a method to just be able to slowly process it and not have to rush through and cut it all up for fear of it spoiling. After reading this thread I think I'm gonna give it a go!

Amazon sells little Govee temp/humidity monitors (fun to just take on hunts also and see the actual temps) but I taped one on there and I've got a nice monitor. No humidity control though, looks a little high but not terrible, might try the door cracking with a fan occasionally like others have mentioned.View attachment 786901View attachment 786902

Hey man, thanks for filling us in on this. You can manage the humidity with cracking the door as long as your garage isn’t too warm.

And to your point about slowing down the rush on processing, you’re exactly right. One reason I like aging them if it takes me a week to cut one up, it’s no big deal.

Keep us posted!

 

[Pn8hall]

I had posted before when i was 11 days in to the dry age. Ended up going 28 days and the meat was incredible tasting. Took my whitetail to the next level for sure. These pics were from the day I cut it up. Zero mold at all. Only thing I would do different is pull the shank meat much earlier.

 

[robby denning]

I had posted before when i was 11 days in to the dry age. Ended up going 28 days and the meat was incredible tasting. Took my whitetail to the next level for sure. These pics were from the day I cut it up. Zero mold at all. Only thing I would do different is pull the shank meat much earlier.View attachment 787004View attachment 787004View attachment 787004

Heck ya! 28days is great. Yes, shanks dry out too much to got that long.