Okay guys, I know most of us don't have walk in coolers, that being said how do you age your meat, Wet aging in ice chest or dry aging in refrigerator. How long, 4, 7, or14 days? Any secrets or tips.?
Aging Elk/venison
- Thread starter GUNDOGLOVER49
- Start date
When I get the opportunity, I like to let it on the bone and freeze it (very cold weather) and then let that thaw over a couple of days in the cooler.
If that doesn't work (hot weather), I will let set on ice for a couple of days. Meat can touch the ice.
I usually don't do this more than 4 days. Always turns out great.
If that doesn't work (hot weather), I will let set on ice for a couple of days. Meat can touch the ice.
I usually don't do this more than 4 days. Always turns out great.
