Tuesday, December 27, 2011

Wet vs. Dry Aging

Bart from Houlka, MS asked:

 I have always soaked my deer in cold water for 2-3 days to age my meat before I process it. Is this okay or should I do something different? Thanks!


I prefer to dry age meats and allow the moisture in the meat to evaporate. Then, if I require additional moisture, I use a marinade to add moisture. What I have experienced with aging meat in water is strong game flavors. The moisture in the meat is one of the primary factors that cause what people refer to as "Gamey Flavor." When you soak the meat in water, it pulls the body moisture out of the meat, but then the meat just soaks in that mixture of water and body moisture, keeping the gamey flavor in the meat. I find dry aging a much better method.

Good luck!

Brad Lockwood

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