Joe Bonavita Jr

Excited to finally announce my partnership with @dryager !

One of my favorite parts of working with wild game is taking something harvested in the mountains and treating it with the same level of care and technique I would give a prime cut in a professional kitchen.

Traditionally, we hang a deer in the field or walk-in and let time, temperature, humidity, and airflow do their work. But with a DryAger, we can take that concept and put it under precise control.

This mule deer front shoulder, neck roast, and backstrap are now aging under controlled temperature, humidity, and airflow allowing the meat to slowly lose moisture, concentrate its natural flavor, and develop a more tender, complex texture.

Wild game is incredibly lean, which makes controlling the environment even more important. You’re not trying to change what the animal is you’re trying to bring out the best version of it.

For me, this is where chef technique meets the hunt. The work doesn’t end when the animal hits the ground. It continues all the way through the butcher block and, eventually, onto the plate.

Now the hard part: patience.