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Strathcona, mn | Anyone on here an expert on dry aging meat? I had a couple venison loins and hind quarters I aged for 30 days. I trimmed them yesterday and tried a steak on the grill. So far my guts are good, no emergencies, lol. It definitely was very tender and succulent. It takes a little to get over trimming the “crust” off. I’d like to try some beef and see how steaks and a roast would turn out. I learned a few things for next time. Biggest thing is trim down your cuts from the quarters and age the meat cuts then trim and steak them out. I aged the whole back quarters and felt I had too much waste that way. From what I read, black mold is bad, white is normal, ha.
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Dry aged beef and game
