Home Forums Hunting & Shooting Hunter's Campfire Tried Any Dry Aged Beef?

Been dry aging my venison for 20 years. Skin on. Let 'em hang in mother nature's cooler as long as temps stay below 45F. Debone everything with kids in our garage. Brush on olive oil w/fresh garlic 1-2 hours before cooking, then 2-3 minutes per side in medium/hot skillet. Nothing finer!

I do a 7 bone rib roast every year. I buy it the Saturday after Halloween and we eat it Christmas.
Easy to do if you have a spare fridge.

It ain't dry aged, but you can damn sure improve a plain ol' Costco roast uncovered in the fridge for a week or ten days. A little salt and a lot of patience.