Thread: How to age meat

Most venison don't need aging really, i used to hang them in the chiller for a fair while to dry age and then cut off the dry skin it makes, but now i dont bother. if you cant hang the meat and you really want to dry age you can buy something like the UMAi dry age membrane bags and dry age chunks of meat in your regular home fridge.

if the meat from a particular deer is tough for some reason i just grind the lot up, but probably in the last 2 years only 1 stag i can think of that was tough the rest was fine for steak and everything else, i usually shoot a mix of fallow and red though the year.