Dry Aging

Discussion in 'All Things Cooking' started by TNhunter, Nov 16, 2016.

  1. Ontariofarmer

    Ontariofarmer Well-Known Member

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    De-bone it and put it in the fridge it will take up way less space. I put 75 pounds of boneless venison in two roasting pans for a few days in the fridge and then cut it up a few days later.
     
  2. donnieballgame

    donnieballgame Active Member

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    For me, it's as much about time as anything else. I need to quickly process the deer, field dress, and skin, then quarter it and put it into a cooler to be butchered another day. It's funny but I had a doe in the cooler and passed on a really good shot because I didn't want to bother with all of the efforts, and I didn't have a place to put it.
     

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