Wet Aging

[Jared.King]

Here’s a really good article about wet aging venison. I’m definitely going to be trying it

https://www.themeateater.com/cook/butchering-and-processing/the-why-and-how-of-wet-aging-big-game

[Shurshot]

Good read. Before I read this I already was going to age my venison longer this year.
Good info


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[Jared.King]

Good read. Before I read this I already was going to age my venison longer this year.
Good info


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Same for me. I liked seeing the results. 21 days it is haha

[TexanDuke]

Thanks for posting that, interesting read

[Jared.King]

Ttt

[AntlerCollector]

I age mine in a walk in cooler 21 days. Can't beat it.

[RAYSOR]

Interesting,thanks!

[JAB 1]

Thanks for sharing... I am on day 19 of 28.

[tigerscowboy]

Well written and good reading. Thanks.

[glen]

I just put a 7 bone prime in fridge for christmas

[Jared.King]

Ok. I’m posting up some of my results as well. I don't have any pics, but wet aging has been a game changer! I did backstraps from 3 different whitetail bucks (two of my brothers, and one of mine) and aged them for two weeks before freezing. I’ve made steak Diane, fajitas, and stroganoff, all the best whitetail I’ve ever had. Today, I put my experiment one step further. I just ate a bit of whitetail backstrap that I aged for 30 days. Very tender, great flavor! Every bit as good as axis. If you have room in your fridge, do it! Highly recommend

[Playa]

I wet age my briskets. I keep them in the crying-bag at the back of the freezer for up to 30 days past the sale by date. They seem to have a “beefier” taste and far more tender. Makes sense it would benefit venison too

[glen]

Best to get them out of any plastic and wrap in cheese cloth. I have a fridge dedicated to it. I’m trying jerky for first time. Muscles been in about 3 weeks. Gonna slice and season maybe tomorrow

[Shane]

I'm assuming the outside of the meat turns grey. Do you trim that off before cooking (get down to the pink again), or do you just cook and eat the grey part too?

[dbaio1]

Interesting. I have been aging my backstrap, loins, steaks and roast similar to this for over 20 yrs. I keep in zip bags, drain the blood out and pat with paper towels every other day. It averages about 20-23 days for me. I am looking for a certain sweet smell and then I prep for freezer storage.

Fridge temp kept at about 34 degrees.

I would bet big money that my backstrap out of the freezer 2 yrs old will win every time ( tender and taste) over a fresh backstrap off a yearling