Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Dry-Aged Beef

1. Buy a full loin
2. Rinse and put in game bag
3. Place an elevated wire rack on a 1/2 sheet pan
4. Put bagged loin on rack
5. Put pan in refrigerator for 21 days
6. Remove from refrigerator and remove bag
7. Trim down one end and cut 1 1/2” to 2” steak
8. Trim around the steak to remove bad stuff
9. Continue till all is cut and trimmed
10. Pan fry the last end cut that is too small for lunch

11. Wrap steaks in cellophane, label and freeze

Dry aging sure makes good steaks. I have used these before.
https://umaidry.com/products/dry-ag...XvVljkTUT7tA3NWpqBdo8-6Fa-BoCmscQAvD_BwE

Can, almost, taste it from here, Rick !

Looks yummy