Aging Venison

[donpablo]

Any tips on aging venison? I’ve tried before and either I didn’t age it long enough or I don’t have a sensitive enough palate to tell the difference. I’ve had a hind quarter hanging in my fridge for almost 2 weeks and am wondering if I should leave it longer (last time I did 1 week). I know there are videos online on dry-aging but I heard they involve adding bacteria or something like that but I’m just not that invested. As a committed slacker, is there something else I can do? How long should I age it?

[Jared.King]

I've been wet aging venison in vacuum sealed bags in my fridge for a couple years now. Usually, I do 14-21 days, and sometimes longer. There's a definite improvement in flavor, and tenderness. I highly recommend it!

[Ætheling]

I think 2 weeks is good, 1 more wouldn't hurt but I wouldn't go much past that or you will be cutting a lot of the meat away from the outer layer.

[donpablo]

I've been wet aging venison in vacuum sealed bags in my fridge for a couple years now. Usually, I do 14-21 days, and sometimes longer. There's a definite improvement in flavor, and tenderness. I highly recommend it!

May have to try that.

I think 2 weeks is good, 1 more wouldn't hurt but I wouldn't go much past that or you will be cutting a lot of the meat away from the outer layer.

I've found that the dried meat on the outside will still grind along with some that's moist to make excellent burgers.

[DimmitCo]

I would say 2 weeks is plenty for dry age. I usually age does 7-10 days and bucks 14 days.

[mikcop2000]

Will be trying this