a month ago
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6
Posted On: September 29th 2026, 12:45 pm
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12 days is my magic number.
Aging an animal increases tenderness and flavor profile. The activity of mold, fungus, and enzymes so their job to create the perfect meat.
I like to say it takes the flavor of a 16 ounce steak and condenses it down to an 8 ounce steak. Not that much meat is lost but the flavor profile is accurate with that description.
#hunting #delicious #meatprocessing #butcher #meat
Aging an animal increases tenderness and flavor profile. The activity of mold, fungus, and enzymes so their job to create the perfect meat.
I like to say it takes the flavor of a 16 ounce steak and condenses it down to an 8 ounce steak. Not that much meat is lost but the flavor profile is accurate with that description.
#hunting #delicious #meatprocessing #butcher #meat
Comments (6)
16 hours agomatbonebrake
I always age my game for around this time, but I’ve been wanting to try the bone marrow out of the femurs. Can I still harvest the bone marrow after a 12-14 day hang? Is it even worth it?
a month agojake_rigby78
Elk like all venison does not have internal fat (marbling) therefore aging it doesn’t actually accomplish anything
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