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Joined: Sep 2023
Posts: 990 Likes: 54
6 point
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6 point
Joined: Sep 2023
Posts: 990 Likes: 54 |
Question for some of the better chefs on this site…
Assuming space isn’t the concern, is it preferable to hang hide on or hide off?
What’s the magic number of days?
Is dry aging mostly beneficial for filet and steak cuts or does it result in better sausage from trimmings as well?
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Joined: Jun 2012
Posts: 5,239 Likes: 58
SOA Professional
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SOA Professional
Joined: Jun 2012
Posts: 5,239 Likes: 58 |
I hang hide on to keep the meat from drying out/developing the rind. I've hung for 21 days a time or two and it was good but I try to have them butchered by day 14.
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Joined: Sep 2013
Posts: 25
spike
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spike
Joined: Sep 2013
Posts: 25 |
We hang skin on and try to process between 10-14 days and as Coosa said I've let them hang for 3 weeks with no issue. I do recommend cutting the inside loins out before hanging, they do not need to be aged. If you do not remove them, they dry out and after trimming them up there isn't much left.
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Joined: Jun 2020
Posts: 2,957 Likes: 34
10 point
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10 point
Joined: Jun 2020
Posts: 2,957 Likes: 34 |
The bearded butchers, on YouTube, have a great video on dry aging. Lots of good info.
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Joined: Jun 2025
Posts: 865 Likes: 57
6 point
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6 point
Joined: Jun 2025
Posts: 865 Likes: 57 |
Fist Full of Dirt podcast had the How to BBQ Right guy on a couple weeks ago and I believe he said at least 14 days for him. I wish I had a place to do it. I reckon its better than swampy cooler meat 
________________________________________
In a world of game takers, be a gamekeeper.
"Of what avail are forty freedoms without a blank spot on the map?"
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Joined: Aug 2001
Posts: 1,996
8 point
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8 point
Joined: Aug 2001
Posts: 1,996 |
We normally do hide on for around 14 days. I watched the beared butcher video and want to try hide off for 7 days.
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Joined: Sep 2012
Posts: 24,233 Likes: 320
Freak of Nature
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Freak of Nature
Joined: Sep 2012
Posts: 24,233 Likes: 320 |
Aging a deer just 7-10 days makes a difference. And I leave the tenderloin in the deer.
Cut the tenderloin into 3" pieces, then butterfly cut those pieces. Wrap in bacon with a string. Season and sear in a cast iron skillet with butter until med rare. Excellent meal.
Dying ain't much of a living boy...Josey Wales
Molon Labe
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Joined: Dec 2010
Posts: 6,082 Likes: 20
12 point
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12 point
Joined: Dec 2010
Posts: 6,082 Likes: 20 |
Ive never had a place to dry age, but am a big fan of wet aging.
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Joined: Mar 2018
Posts: 4,938 Likes: 122
12 point
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12 point
Joined: Mar 2018
Posts: 4,938 Likes: 122 |
I have an extra fridge just for deer. They skin a whole lot easier fresh killed. I quarter them up and let them age on wire racks. It will have a little crust on it. The good thing about that is with a sharp knife you skim it off and you have clean meat. I like them both ways i got access to a cooler but if you are doing one by yourself it takes a long time to go get it. Skin ,quarter, then cut and cube or grind then clean everything up
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Joined: Feb 2016
Posts: 384
4 point
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4 point
Joined: Feb 2016
Posts: 384 |
Hide off and 21days. Debone and run twice through cuber. You will throw your beef out of freezer to make room for the deer meat. My cooler has a manual thermostat it is set to cut off at 34 and on at 38 degrees.
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