Hooked on HuntingPa
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Join Date: Jan 2014
Location: Back in 2B, again...
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?