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Post by kooch on Nov 12, 2019 21:36:35 GMT -6
I'm not talking about hanging the whole carcass. I've heard that people will dry age recipe ready cuts in their fridge. I've got tenderloin and a cleaned up heart on a rack above a Pyrex dish in my basement refrigerator. I know neither of them really need aging. But, I thought I'd give it a go, for grins.
How many days is too many days?
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Post by Catscratch on Nov 12, 2019 21:41:59 GMT -6
I'll do this for at least a week, sometimes much longer. Watch for it to dry out as you'll loose some meat that need trimmed.
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Post by kooch on Nov 18, 2019 19:56:21 GMT -6
Back with a report. Success!
We ate one tenderloin and half the heart from Mrs. Kooch's buck a couple days after she shot it. It was fine. We cooked it simply with salt, garlic powder, dusted with some flour and quickly pan fried medium rare.
I placed the other loin and heart half in a refrigerator on a rack for a week. I cooked it tonight. There was shrinkage. I had to trim the rind with a filet knife. Then I cooked the meat exactly the same as the first half.
It was noticeably more tender, with a richer flavor. I recommend it and will do it with larger, tougher cuts someday. For now, I believe I'll thaw and start the process on a full back strap.
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