The Cellar - View Single Post - Dry aged venison -- How I did it.

Big Sarge · 02-29-2016, 07:06 AM

We have a little different approach in Mississippi. There's no way you can hang it outside or in a non-temperature controlled environment. It's not uncommon for us to wear short sleeve shirts at Christmas. Walk in coolers aren't in the picture for most of us because of the expense. Our solution is an old refrigerator. Some folks pull the racks out and hang a couple of quarters, while other lay a quarter on a top rack with a drip pan under it. I put a small fan in mine to help with air circulation. Make sure you don't try this in your regular fridge because it will have a permanent gamey odor. lol

Almost forgot, I don't trim the fat off mine. I usually age mine only 5-7 days, but I have some pards that will do it for 3-4 weeks.

02-29-2016, 07:06 AM	#4
Big Sarge Werepandas - lurking in your shadows Join Date: Jun 2008 Location: In the Deep South Posts: 3,408	We have a little different approach in Mississippi. There's no way you can hang it outside or in a non-temperature controlled environment. It's not uncommon for us to wear short sleeve shirts at Christmas. Walk in coolers aren't in the picture for most of us because of the expense. Our solution is an old refrigerator. Some folks pull the racks out and hang a couple of quarters, while other lay a quarter on a top rack with a drip pan under it. I put a small fan in mine to help with air circulation. Make sure you don't try this in your regular fridge because it will have a permanent gamey odor. lol Almost forgot, I don't trim the fat off mine. I usually age mine only 5-7 days, but I have some pards that will do it for 3-4 weeks. __________________ Give a man a match, & he'll be warm for 20 seconds. But toss that man a white phosphorus grenade and he'll be warm for the rest of his life.