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.

 

[WyoKid]

Pretty interesting, definitely feel I have to try dry aging... I'm always very reluctant to freeze, and then re-thaw because I've heard that it can hurt texture. Will see if I can find an article on it, but who knows. Robby - I'm same as you, no walk in cooler (Although I've been thinking building one DIY in the garage as it's pretty simple), but for me it's primarily smaller whitetail that I can get home whole. And, I don't hang in the garage, normally outside under our deck with good airflow.

Here's an article and a product I found somewhere this year, can't remember where. The interesting part to me is it helps you gauge how long it's aged, normalizing for different temperatures.

https://www.jagareltd.com/blog/the-knowledge-behind-aging-meat-1

The process I have followed that has worked well is to hang as long as temperature allows, debone and clean the meat. Dry as much as possible via air and paper towels, and then put it in plastic bags, into a cooler, cover it in ice, and then wet-age while I get around to processing a little at a time. With my Elk, I've had it take me total 2+ weeks from when I killed them to get the animal totally frozen and it's worked great... Allows me to come home from work, grab a couple bags, and do some every night...

But, I'm getting more and more inspired to do some dry aging.

Great information on Celsius Grade Formula - a easy way to gauge how many days depending on temperature.

www.jagareltd.com/blog/the-knowledge-behind-aging-meat-1