How to Make the BEST Dry Aged Venison | Seasonings |

HuntChef Sportsman Channel S1 Ep10 - We Dry Aged Venison Hind Legs for 62 Days Seasoned it with HuntChef Canadian Carnivore then Added it to a Flavor Packed Stir Fry with Chicken of the Woods Mushrooms Topped it with Sunny Side Eggs and HuntChef Feather Duster! Dry Aged Perfection!! Check it out and SUBSCRIBE NOW!
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WHO IS HUNTCHEF: The creator of the best seasoning line in the world! The HuntChef Line is the Most Adaptable and All-Around Great on Everything Seasonings on the Market Today.
Chef Jeremy Critchfield has combined a lifetime in the outdoors and a 5-star culinary career to bring you the HuntChef Seasoning Line! The HuntChef Seasonings were developed to help everyone better prepare what they harvest afield or capture at the local grocery store! They are amazing on ALL OF OUR FAVORITE FOODS!
WHAT: HuntChef Seasonings Bring Big Flavor to Turkey, Beef, Chicken, Pheasant, Lamb, Pork, Venison, Duck, Grouse, Quail, Tuna, Salmon, Shrimp, Eggs, Hummus, Tacos, Dips, Veggies, Casseroles, Chili, Pasta, Potatoes, Rice, Soups, Sauces, Marinades, Sauces, Fajitas, Casseroles, Fries, Tortillas, Chips and So Much More!
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[@russgosnell818]

Bang-up job bubba! 🔥

[@jasonskillinngrillin5977]

I need to try this

[@lancemueller5954]

Hey chef, how bout a show with a good berry sauce to go with venison backstrap

[@Gokywildcats11]

Whats the.perfect air temp??

[@henrybittle5234]

34

[@jeremycritchfield3268]

40F!