Dry aging beef is the entry point for most new meat crafters. The tremendous improvement in texture and flavor is a revelation.
"But what about venison?" we have often been asked. Not being hunters ourselves, we had to refer to outside expertise.
Master forager and culinary hero, Chef Alan Bergo helped us make this happen. Check out his site, ForagerChef.com for culinary inspiration--and an escape to the woods. Click here for his page with tips on dry aging game meats.
Dry Aged Leg of Venison
Dry Aging Bags Brisket/Bone-In
1 Whole leg of Venison, shank removed (roughly 6 lbs) (or another piece of meat in a large form)
Pat the meat dry completely, then place in the bag.
Place the vacuum "mouse" strip at the top of the bag's opening (refer to video) and vacuum seal the bag. Seal the bag multiple times, at least twice, since the plastic the bags are made of plastic that melt at a higher temperature than regular vacuum bags.
Put your chunk of meat on a baking rack or other surface on a baking sheet, then place in a refrigerator*. Flip the meat once a week, and leave in the fridge for 20-30 days, depending on the size of the muscle you're aging.
When the meat is done aging, trim off the bark and discard, or save for another purpose, like making stock. Vacuum seal and freeze the rest of the meat however you prefer.