Venison dry aging & butchering question... - The HuntingPA.com 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?

Thanks!
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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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