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Post by shootagain on Dec 30, 2022 8:47:30 GMT -5
Has anyone dry aged their deer quarters in refrigerator with quarters sealed in saran wrap or similar wrap. Wanting to prevent shrinkage and the drying of the surface. Want to age 5 or 6 days. Any other ideas welcome
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Post by drfleck on Dec 30, 2022 10:05:26 GMT -5
I usually quarter my deer and loosely wrap in plastic trash bags. Let that sit in the garage fridge for 4 or 5 days then start cutting on it. Never had any undesirable results.
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Post by HuntMeister on Dec 30, 2022 10:37:14 GMT -5
I think you would have to completely seal out any air to prevent surface drying. I always put the inner loins in a zip lock bag when field dressing or quartering up the deer and that works well for preventing any surface drying. Would be difficult to do that with the quarters, suppose you could chunk up the backstraps and place in zip locks.
You could leave the hide on the quarters until you process the meat but that could be messy hair wise.
I wrap my cuts of meat in saran wrap first then in freezer paper to help keep the air out. I thaw out packages in the refrigerator and leave it unopened for a few days essentially aging it before I cook it.
I place the quarters on top of ice in a cooler and try to get it all processed within 4-5 days and never had any significant surface drying. The back straps generally get packaged with no trimming; I do the trimming right before cooking.
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