Therefore aging is sometimes referred to as a decaying process, but understand this is not the same as spoiling your meat. Wet aging is relatively new. Essentially all you do is vacuum seal your meat and leave in the fridge for 7 to 28 days.
Moreover, what is better dry aged or wet aged?
Dry aged meat is characterized by an extraordinarily tender steak because the aging process is lengthier, making the fibers within the muscle more moist and flavorful. … Wet-aging steak tastes better in a lean cut of beef like a flat-iron steak, where the steak is less marbled with fat.
Considering this, how do you wet age venison in the refrigerator?
To wet-age, simply proceed with cutting the meat up. Vacuum seal your packages, then put them in the refrigerator and keep at around 38 degrees for a few weeks. You can do this before you freeze the meat, or after you take the meat out of the freezer.
Should you dry age venison?
Typically for the best balance of flavors, venison should age for between 18 to 21 days. Provided you have the space, aging can be a very simple process. The key to dry aging is absolute temperature control. … This is the perfect environment for venison’s natural enzymes to begin to break down the tough tissue.
How can you tell if venison has gone bad?
Feel the outside of the venison before you begin cooking. Spoiled venison will feel wet and slimy to the touch. Good venison will be damp but not slippery to the touch.
Is Wet aging worth it?
Wet-Aged: The Face-Off of Our Time. A battle for the ages. Both dry-aged and wet-aged steaks are worth trying, but they each have their pros and cons. … Unlike with dry-aging, there is no moisture loss, resulting in less concentration but making it more affordable and juicier with a higher yield.
Why is dry aged meat more expensive?
Because dry aging reduces the original weight of the muscle due to humidity/moisture loss – and the fact that the dried out exterior must be trimmed off – dry aged beef is generally 20-50% more expensive than wet aged beef.
Does wet aged beef smell?
Wet aged beef has an earthy smell to it, not a foul or bad smell.
Can you age venison in the refrigerator?
A spare refrigerator is excellent for aging venison. Remove its racks and hang the meat so it doesn’t touch a contaminated surface. That precaution reduces the chances of bacteria growth. Refrigerators provide a controlled environment, so you can age your meat much longer than what’s possible in open air.
Can you dry age venison in a refrigerator?
They dry out fast and there won’t be much meat left after a couple days. Instead, try dry aging steaks or roasts on a wire rack above a cookie sheet in your refrigerator for 3-7 days. … Cut well below and around that area to remove the mold, toss it and get the rest of your animal butchered and in the freezer.
How long can you keep venison in the fridge?
Store fresh raw venison in the refrigerator for no longer than three to five days ( USDA Food Safety and Inspection Service, 2011, May). Use cooked venison that has been safely refrigerated within three to four days.