How To Dry Age Venison At Home
Got a special occasion coming up, or a holiday celebration? Hunter in your family shoot too many deer and you’re running out of space? If you like meat projects, dry-aging them is a good one to add to your repertoire.
Dry Aged Leg of Venison
How to dry-age a leg of venison using UMAi Dry Bags.
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.