Venison dry aging & butchering question... - The Outdoor Community
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post #1 of 2 (permalink) Old 12-29-2018, 11:26 PM Thread Starter
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Venison dry aging & butchering question...

So, I quartered my doe and have it hanging in the fridge. I figure I'll pull one of the quarters out after 3-5 days of hanging, portion it out, and get it on the table right quick. The rest... well, I'm hoping to try out some dry aging. 2-3 weeks, I'm thinking, if it continues to look and smell ok while hanging.

Here's my question: the meat forms a nice 'bark' on the outside. To what extent do I trim that off? (Sorry, I guess I've never done the 'dry aged beef' thing at restaurants... too expensive for my wallet!)

So... trim it all off? Trim some? Leave most of the 'bark' on there?

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post #2 of 2 (permalink) Old 12-30-2018, 06:43 AM
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Trim it all off, it's not going to taste good. You won't have a lot of meat left when you are all finished, but if you want to dry-age meat, that's the breaks.

Catch & release is for guys who don't know how to cook
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