Experimenting in the kitchen

[jmac7469]

So I would strongly recommend everyone who hunts to at least try a dry-aged backstrap just one time. Holy cow is it amazing. So I took one of the backstraps from a doe I harvested on the 8th and dry-aged it until today, not to long but will go longer on the next one. Trimmed it grilled with just salt pepper and garlic powder. You could cut it with a dull spoon and was the single best piece of venison ive ever eaten. I cant recommend this enough to everyone. Me and dad stood in the kitchen and devoured all that I cooked. Words dont really describe how good it was. Dry-aged beef is inedible compared to this. I cant believe I waited this long to try it.

 

[shootemall]

What is the recipe/ technique you used to dry age?

 

[jmac7469]

https://umaidry.com/collections/all...E7T4zwVBVo6gIKopxMWBT7Q_cEAiyTc4aAjLVEALw_wcB

I use the ribeye bags. The membrane is one way so you can dry age without having an special equipment. As far as the cooking just salt pepper and garlic powder cooked rare slice against the grain. Unbelievably great.

 

[sea trout]

I've heard the term before I think but this is the most I've ever heard about it.
This got mah intrest now.
I like good backstrap

 

[44magpastor]

Try this,

Preheat oven to 400
Cut the back strap into 3 pieces
Season
Get skillet smoking hot, on stovetop
Drop in some butter
Sear the meat, 3 min on each side
Finish in the oven for 6 minutes

Take out of oven, let it rest 3-5 min
Slice thin, and stand back.

Best meat I've ever eaten

 

[Whit90]

Ill defiantly try this! Cant you dry age in the fridge without the bag? Like on pan with a drying rack? What advantage comes with the bag?

Do you salt it before dry aging? This one BBQ guy that I watch on the youtubes does that, but only lets it sit over night or maybe a couple days at most.

 

[specialk]

you can cook backstrap about any way you want and its gonna be good....sliced, whole, stuffed, wrapped, seared, baked or fried.....just do not over cook it......

 

[jmac7469]

Ill defiantly try this! Cant you dry age in the fridge without the bag? Like on pan with a drying rack? What advantage comes with the bag?

Do you salt it before dry aging? This one BBQ guy that I watch on the youtubes does that, but only lets it sit over night or maybe a couple days at most.

So you kind of can. Its not perfect but you can use a rack over a bed of salt however you run the risk of bad bacteria. The bags are actually a one way membrane that allows for proper aging with having an actual dry age fridge. Ive done alot of steaks over the years. Trust me its worth the effort amd couple bucks to buy the bags. You do need a vacuum sealer as well.

 

[jmac7469]

you can cook backstrap about any way you want and its gonna be good....sliced, whole, stuffed, wrapped, seared, baked or fried.....just do not over cook it......

I promise you this is a different food experience.

 

[dwhee87]

Cool! I've got some of those bags....GON give that a try!. Gotta put one in the truck, first, though.

 

[Browning Slayer]

Peaked my interest... .. Just ordered 3 Ribeye bags for $28.95 which included the 4.95 for shipping.

 

[jmac7469]

Peaked my interest... .. Just ordered 3 Ribeye bags for $28.95 which included the 4.95 for shipping.

You will be rewarded

 

[jmac7469]

Venison calzone

 

[Browning Slayer]

Got my bags today.

 

[jmac7469]

Got my bags today.
View attachment 1184333

Excellent I suggest for the first attempt go for a shorter time try 7-10 days instead of gking right to a 45 day or longer dry. Or even try with beef first.