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Wet aging Venison

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Wet aging Venison

Postby gtk » Thu Oct 04, 2018 9:50 am

I'm going to try this "wet-aging" with a vacuum sealer

i know there is a huge difference when I thaw out a piece of meat, and let sit in the fridge about 5-7 days.

http://www.themeateater.com/cook/butchering-and-processing/the-why-and-how-of-wet-aging-big-game
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Re: Wet aging Venison

Postby triple_duece » Thu Oct 04, 2018 10:33 am

Should be good. No difference than what they do with ribeyes. When aged it’s either dry or wet. Let’s us know on results


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Re: Wet aging Venison

Postby terry08 » Sun Oct 07, 2018 4:31 am

Greg, I do this with venison steaks. The 21 days, has proven to be the best time for melt in your mouth tender. I have went 7 days, and could definitely tell the difference.

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