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PING: any moose meat fans here?
RRP
Posts: 26,451
Any body here a moose hunter? My question then is have you ever tried to dry age it and what has been your results? Any suggestion on the length of aging that you find the best?
Re-gasketing the USA one yard at a time
Comments
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Moose hunter here but never fried to dry age it. Didn't get the chance to go out this fall for moose but did get a caribou. Next time I get my hands on some moose meat will give it a go. What's funny is that I have one of your posts on dry aging, bookmarked to give some a rib-eye a go.There are some winter hunts here so may possibly have access to some moose. Will keep you posted.
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My boyfriend does. He uses a jerky mix from the hardware store. It is good.
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I asked him and he says it takes a few hours.
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RRP - would dry aging meat that is so lean have much effect? I don't know why, but I was thinking that marbled meat dry aged better, here the reason you see more dry aged rib eye and not a ton of dry aged filet?
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Good question, but dry aging also is a controlled tenderization of meat. Granted I never dry age filets, but from what I have heard moose can be both gamey and tough, though I suppose if that is the way a person always knew it would taste and chew then so be it. Years ago I went to an expensive wild game supper and I came away with a desire to never do that again!Spaightlabs said:RRP - would dry aging meat that is so lean have much effect? I don't know why, but I was thinking that marbled meat dry aged better, here the reason you see more dry aged rib eye and not a ton of dry aged filet?Re-gasketing the USA one yard at a time -
Peggy - dry aging is different than dehydrating/jerky making.
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sorry but I don't think we are on the same wave length...dry aging means letting the RAW meat "mature" over weeks on end. Thanks for your reply though!peggyc said:I asked him and he says it takes a few hours.Re-gasketing the USA one yard at a time -
Why would you want to let meat dry for weeks? The meat must turn bad?
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Oh dear sweet Peggy. The meat turns bad, for sure. If by bad you mean amazing.
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@peggyc It is dry aged in a refrigerated environment, not out at room temp.They/Them
Morgantown, PA
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I don't want to slow down the group but it does not make sense to me. Why do it in weeks when you can do it in a few hours?
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Peggy, it's a whole different ball game. Dry aged steaks are high dollar in restaurants. It's not the spicy tough type meat you get with jerky. These guys dry age a $200 piece of meat for 45 days and make a cutoff of it that would sell for $50 or more in a restaurant.
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Jerky is dried meat but dried meat is not jerky?
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Dry AGED meat and jerky are very different.Fresh beef is approximately 72% water. Dry-aging allows much of that water to evaporate and gives the enzymes in the meat a chance to partially break down the proteins. This process both concentrates the flavor of the beef and tenderizes it. Dry-aged beef has a delicious nutty flavor and a tenderness that aficionados would die for.
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Sorry, I get it... Because it is dried in a refrigerated environment it is not the same as jerky... Is it chewy like a jerky?
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I looked at the website and the meat does not look dry? When I keep steaks for more than a few days they turn brown...
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Peggy, read this thread maybe it will help.
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Thank you. I now understand why rrp says that it is not jerky but it looks gross...
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It is not gross and depending on where you live and where you buy aged meat you can expect to pay $20 to $50 a POUND. BTW if you are buying aged beef in a fine steak house for instance just be sure your credit card limit hasn't YET been maxed out!peggyc said:Thank you. I now understand why rrp says that it is not jerky but it looks gross...Re-gasketing the USA one yard at a time -
Wow, where do you live? I can get fresh filet mignon for about 15-20$ per pound in Costco warehouses and the supermarkets arround here often have discounts on aged meat.
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Wow !! Can't hold it in any longer...I'm reading these posts in the "father - daughter" language voices. Just like someone said about the "down under" thread ..when reading the posts with the Australian accent !!!Yeah, I'm crazy...I can't help it.
Donnie Dawes - RNNL8 BBQ - Carrollton, KY
TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie
I'm keeping serious from now on...no more joking around from me...Meatheads !! -
dldawes1 said:Wow !! Can't hold it in any longer...I'm reading these posts in the "father - daughter" language voices. Just like someone said about the "down under" thread ..when reading the posts with the Australian accent !!!Yeah, I'm crazy...I can't help it.Yo, Donnie -- that was me who said that about the Australian accent. This definitely is another thread that is hard to read w/o the voices. Glad to hear they're not just in my head!It's a 302 thing . . .
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RRP; Yes dry aging will improve the quality and tenderness. Moose is my favorite wild game meats. I rarely get it living in the deep south, but I have on occasion.
I do dry age my deer backstraps and I find it to be beneficial. I don't age it as long as beef and I'm very careful about having clean meat to age. Try aging it for 14 to 21 days.
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@RRP, Besides fish, my daughter's main source of protein is moose. Where she lives, the Yupik people preserve food differently than the people in the lower 48. She told me that the best meat she's ever tasted was from a moose quarter that had been hanging for several days. She didn't how long, she just said that when they want meat they just go cut it off the hanging meat.Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
@RRP, my daughter just texted me back and said the moose was hanging outside for greater than a month. She said it formed a crust and they just trimmed it prior to cooking.Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming
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