Wet Aging

[TNhunter]

Hey guys I read an article recently from Steven Rinella about wet aging so thought I would give it a try. As of this post my back straps and loins have aged for 7 days and do not plan to try until at least day 21. I will post pics and updates as the process continues. Also will post a link to Rinella’s article.

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[TNhunter]

http://www.themeateater.com/cook/bu...-26522711&mc_cid=760ac2163c&mc_eid=a977efac4f


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[Dale]

I’m gonna try that w the back strap from the bear that I just got. Thanks for that tip.

 

[TNhunter]

I just switched everything over yesterday for 14 days. Couldn’t resist and cooked some blackstrap on the egg for dinner. My brothers response “holly crap that’s the best deer I have ever eaten”


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[Deerslayer31]

My buddy is doing it right now for our trip to ohio 2 whole loins can’t wait to try from what I have read

 

[TNhunter]

I am going to resist the urge and leave them for a total of 28 days.


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[IkemanTX]

I’m interested in doing this this year.

I have already worn down my wife and will eventually build a small closet size walk-in to hang deer, when funds allow. We have hot October’s and November’s here in Texas, and you can’t hang a deer otherwise.

My wife is not a fan of the taste of venison, but I haven’t ever had an aged piece for her to try.
Most processors down here run through deer so fast they get zero aging. I’m sure that can’t be good for the taste.

I would like to get some well handled, well aged venison to try.

 

[Rodney]

I process all mine at home and I haven't tried this yet. I am somewhat afraid the results would be great and then I'd be going broke doubling up in vacuum bags which are not cheap these days.

Looking forward to your results.