The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Venison and Elk and Big Horn Sheep › Venison and Elk and Big Horn Sheep
April 29, 2013 at 1:36 am
#6938
Member
We have a freezerful of elk and venison also. Instead of dry aging, why not try charcuterie? We have made very tasty sausages with elk and pork and will start dry bagging sausage to ferment.
With dry bagging beef, the fat adds quite a bit of flavor, but elk and venison have very little fat.
The website advertised the book Charcuterie by Ruhlman. It is an excellent book and will help you with your particular meat.