I dry-aged deer hams for 25 days and THIS HAPPENED!

[@TheBeefSlayer]

Wow… that’s one hell of a pack of young men you have there. Lucky dad.

[@McGieHomesteadAdventures]

I’m a very blessed man!

[@CoastalGardening]

Where I live ( Nova Scotia ) it is common practice to remove the hide immediately and then dry age for 14 to 21 days . We treat beef the same . No comparison with meat that has not been aged properly. 😎👍

[@McGieHomesteadAdventures]

Absolutely true!! And yet we still have guys who are insistent that it doesn’t make any difference!🤣🤣🤣

[@dhooter]

100%. We let them hang also for a week at the minimum. Outside if it's cold enough or in the cooler. Makes a HUGE difference in the quality of the meat

[@rickyshultz2051]

I do the same and it does make a huge difference!👍

[@kingfisher302]

​@McGieHomesteadAdventures they have a right to be wrong lol

[@leversforever9748]

@@kingfisher302 It's all right to be right also!!

[@EddieGilliland-m3v]

In a good cooler when the carcas is almost black and small specks of mold begin to grow the meat is ready. Usually 2 weeks will accomplish this. The cooking process is great.

[@McGieHomesteadAdventures]

I love it!

[@Apathymiller]

Good video. We've always tried to do between 25 to 35 days. Makes a HUGE difference!

[@McGieHomesteadAdventures]

Yes it does!

[@Gokywildcats11]

How do you do a 35 day hang

[@chuckT479]

This made my mouth water!

[@McGieHomesteadAdventures]

It was amazing! Hamazing!!!😂😂😂

[@williambuckley6128]

You have a bunch of help around the ranch.

[@mkd7961]

i do a wet age for a week, draining everyday replacing ice as needed, then dry age for at least 10 days, exactly the way i cut steaks! people always want backstrap, but those cuts are just as great 😊

[@McGieHomesteadAdventures]

Sounds great!

[@jackkeeble9272]

Nice video brother 👍 thanks

[@McGieHomesteadAdventures]

Thank you too!

[@EddieGilliland-m3v]

For aging outside of daytime highs are mid 40s we hang the deer in a shady enclosure and loosely wrap is with plastic sheet tying the top off and leave the bottom open like a big skirt so air can circulate freely. Helps keep flies away. I am in Mississippi where we have a fly problem.

[@McGieHomesteadAdventures]

Sounds great!

[@tiberiuswade8789]

Flies will still be able to fly up thru bottom. I'm in Texas and age mine in refrigerator 10days...so tender

[@carfvallrightsreservedwith6649]

For those so inclined there's a plug and play thing out there that turns a window A/C unit into a cooling unit. I think it's called the COOLBOT(?). With a little planning a temporary cage can be assembled using Styrofoam board as the insulation.

[@McGieHomesteadAdventures]

This system is similar

[@SouthWestIron]

I've gotten similar results just using a regular fridge. Thanks for sharing.

[@McGieHomesteadAdventures]

Yes that works great!

[@TheBeefSlayer]

I’m a butcher. You did a great job! Only thing I’ll tell ya is if it’s a beef then it’s a sirloin tip instead of round tip. Deer call it whatever you want. People seem to just go by what they hear.

[@McGieHomesteadAdventures]

Thanks! It definitely tasted great!

[@WILDJaeger]

Amen - Thanks for sharing this.

[@McGieHomesteadAdventures]

You’re welcome!

[@ReapWhatYouSeauxLeJeune]

I Noticed in the cooler he’s run an air condition must have a cool bot they are awesome

[@McGieHomesteadAdventures]

It’s not a cool bot but very similar and works so well!

[@oldhag8139]

Oh..yum..Micah, you are always killing me !!!!

[@McGieHomesteadAdventures]

Only in the best of ways!!😂😂😂

[@BigChristopher]

Have a great day brother!

[@McGieHomesteadAdventures]

Thanks brother! You too! It’s almost LongbowbanjoAL time!

[@tasaman]

Ive done hams up to 45 days. Wasn't truly necessary but work schedule had me putting it off. 18-25 days is fine. 25-30 is perfect. More than 30 is not needed but if you have the proper conditions its ok.

[@McGieHomesteadAdventures]

That’s a really great summary! So many people have no idea about this and turn their noses up at the very thought of!😂😂😂

[@moware5801]

K​@@McGieHomesteadAdventures

[@jimmymalone3494]

It really looks good thank you for sharing.

[@McGieHomesteadAdventures]

You are so welcome!

[@NicholasMaus]

I wash the pelical with a 10% white vinegar solution and put it in my grind. really good flavor.

[@McGieHomesteadAdventures]

I believe it! I’ll have to try that!!!

[@tomforeman4976]

I dry age in meat lugs in the ice box with racks that keep the meat elevated and drain the blood every day for the first few days and when the blood don't need drained for 4 days two times it's ready. Any were from 30 to 35 days. The meat will tell you when it is ready.

[@joesoutdoorplaces]

That is obviously the way to do it.

[@McGieHomesteadAdventures]

I agree!

[@fldays6798]

Great video very well explained thanks for sharing keep the cameras rolling from Florida

[@McGieHomesteadAdventures]

Thanks, will do!

[@lesterhertel2945]

Another very interesting video Thank you McGee

[@McGieHomesteadAdventures]

Glad you enjoyed it

[@christicovington]

Very interesting. Thank you.

[@McGieHomesteadAdventures]

You’re absolutely welcome!

[@msw00]

That venison looked delicious, sorry I missed the taste test. The dry age really improved an already great piece of meat. We used to hang our venison outside in the winter and carve off as we ate, but I don't think we achieved the dry age you did in that fridge, less dry and more frozen. Looked really good, enjoy and see you next time.

[@McGieHomesteadAdventures]

It’s so extremely convenient to do as you did! Even if it doesn’t get the same exact result!

[@terrybeazley7414]

Very true looks awesome

[@McGieHomesteadAdventures]

It was really good!

[@aguyinthewoods8294]

When there’s food left over… the boys come to the rescue lol

[@McGieHomesteadAdventures]

Oh yeah that’s absolutely true!!😂

[@woodsandwater644]

Woohoo that looks mighty fine

[@McGieHomesteadAdventures]

Oh my goodness yes!

[@jaygee999]

Prosciutto is the Italian word for ham. In the United States, the word prosciutto is used to describe an uncooked, dry-cured ham, ---- Micah, I bet you could have hung the leg for twice the length of time and had the height of cured meats -- Thinly Shaved Prosciutto worth $35/lb Luke 11:33 - No man, when he hath lighted a candle, putteth it in a secret place, neither under a bushel, but on a candlestick, that they which come in may see the light.

[@McGieHomesteadAdventures]

Did you ever see my prosciutto video? kzbin.info/www/bejne/oGLEoHeLqt9qZsU

[@BigChristopher]

Micah's living two lives he is secretly an Italian chef. 👨‍🍳

[@McGieHomesteadAdventures]

😂😂😂😂😂

[@larryeddings3185]

Mighty fine eats!

[@McGieHomesteadAdventures]

Definitely amazing ham!

[@TedIntessimone]

do you take out the tarsal gland? so many people just don't know about it and leave it in the meat..ughhh

[@McGieHomesteadAdventures]

Oh absolutely!

[@RandWFarmstead-TonyWalsh]

Job well done Micah. Hope you all have a blessed week my friend.

[@McGieHomesteadAdventures]

Thanks, you too!

[@BigChristopher]

Frank is sleeping while doing dishes 😆

[@McGieHomesteadAdventures]

He can sleep through anything!😂😂😂

[@stevemortimer4549]

Mouth watering video, thanks

[@McGieHomesteadAdventures]

Most welcome 😊

[@stevehoover16]

Another great video thank you

[@McGieHomesteadAdventures]

You’re welcome!

[@stevemiller5827]

I have all my deer meat frozen is it too late to dry age? Could I thaw it out then age it? What temp do you age it? In the 40 degree range? Sorry for all the questions. Thanks for sharing it was a great video

[@McGieHomesteadAdventures]

I honestly don’t know, but I think you should try a roast or something similar! They make fry aging vacuum seal bags made specifically for dry aging in your refrigerator! We shoot for just above freezing.

[@stevemiller5827]

@@McGieHomesteadAdventures thanks I did not know they made that I do have a vacuum sealer I will look for those bags. I appreciate it brother

[@McGieHomesteadAdventures]

Any time!!!

[@ReapWhatYouSeauxLeJeune]

Going to have to try it 👍

[@McGieHomesteadAdventures]

Hope you enjoy! It’s really good!

[@robheim4284]

Would love to see how you dry aged it. Location, temp etc.

[@McGieHomesteadAdventures]

I believe it was 33° in a walk in cooler. It’s my neighbor’s setup.

[@tomforeman4976]

Hope you know how to make cut Jerky.There is no better made Jerky made especially the eye. Upper and lower is great for summer sausage if you and fresh beef taller. Especially if you can get internal white beef taller. I have made 100s of pound every year for 30 years.

[@McGieHomesteadAdventures]

Sounds great! I need to start making that!

[@BigChristopher]

Thanks for the great video! Now Christopher wants some venison steak for supper.

[@McGieHomesteadAdventures]

😂😂😂 bless his heart!!!😂

[@beeamerica5024]

We do have elk go to Cades cove you will see them there's not enough of them to hunt yet but there will be one day 😁😎👍🐝

[@McGieHomesteadAdventures]

I’m excited about that!

[@mikegegg30]

Great video

[@McGieHomesteadAdventures]

Glad you enjoyed it!

[@bigal25938]

Aged in what? Hanging cooler, fridge or what?

[@McGieHomesteadAdventures]

Walk in cooler

[@ronaldbeatty9423]

That is so good 👍

[@McGieHomesteadAdventures]

Absolutely!!!

[@johnfisher9969]

I've done it. Delicious!

[@McGieHomesteadAdventures]

So good!

[@johnfisher9969]

@@McGieHomesteadAdventures i hung one in a my shed in MO for a good two amd a half weeks maybe 3. It was a long time ago. I got to it just in time. My god it it was good. Everyone thought I was nuts. I was just a crazy ass kid. My dad said it was best right before it started to rot. He was right.

[@McGieHomesteadAdventures]

@johnfisher9969 That’s very true!

[@briantadlock4356]

As I came from a hunter family my father uncles all ages our meat some of my friend are butchers we were told to age out our meat a minimum of 12 days it starts the breaking down of muscle fibers but how you treat the meat before is key.seve aged them out 14-21 days it has to be completely bled out dry skinned prior.great video very informative.

[@McGieHomesteadAdventures]

Very true!

[@radamson1]

Thank you for this video, I am new to salt curing and smoking meat and I wondered how best to utilize my efforts. I know how silly that sounds to you guys who do this all of the time.

[@McGieHomesteadAdventures]

This was hot smoked…. Preservation smoking is usually done cold…. Here’s my smokehouse playlist. kzbin.info/aero/PLACs7aSJGlQI2_lCgW7BaaRMyu6Q8UUlK&si=KBXoNvcBwAGrZbBB

[@donholter5792]

It’s called a sirloin tip

[@thecamocowboyoutdoors5693]

That's aged a good while but it still looked great. That's some of my favorite meat from them hindquarters. Delicious! Thanks for sharing Brother and have a good day.

[@McGieHomesteadAdventures]

That’s exactly right…… wonderful meat! Hope you’re having a great day!

[@gereinhart4155]

Have you ever tried water aging?

[@McGieHomesteadAdventures]

Like this? kzbin.info/www/bejne/iF6yf2qOo8dggKssi=STWHKb_ubr2XYVa2

[@joesmith-tg3co]

old timers did it with beef

[@martymcpeak4748]

I heard a mortician talking about not being able to eat "aged" meat because it smells of decay. and frankly I believe him, unless it's salted or some preservation measure is taken the meat decays. please correct me if i'm wrong.

[@McGieHomesteadAdventures]

From the moment an animal dies, it begins to decay. From the moment milk is extracted from a cow, it begins to decay. Cheese, sour cream and other dairy products are all controlled decay just as aged meat is a controlled decay. The inability for bad bacteria to develop is the key….. hope this helps.

[@chrispokorney6801]

The most important part of this great video...... He made sure those young men tried a taste. Keep em involved Hoss. Not enough of parents do that. Nothing better than some deer steak. Well, Caribou is the best meat by far I've ever ate. Although we've never dry aged one that long, we do let em hang for 10 to 12 days if the weather is right. Really surprised more hunters don't let em hang for a bit. Great Job.

[@McGieHomesteadAdventures]

Oh I’d absolutely love to try Caribou!!! My mouth is watering already!

[@jamesswick7534]

I've always aged deer meat in ice for a few days. I wish I had a big cooler like that to try this

[@McGieHomesteadAdventures]

Ice aging is wonderful and all I used to do! I’d have no problem going back to it!

[@kevinroberts781]

How did you dry age it? You never stated

[@McGieHomesteadAdventures]

In a walk in cooler

[@michaelwood6353]

Where do you hang it to dry age??

[@McGieHomesteadAdventures]

In my neighbors walk in cooler.

[@chrisbergeron1132]

Will rock salt work for curing meat?

[@McGieHomesteadAdventures]

I’m not sure but I’d be skeptical……

[@sparticusjb1]

SON........SON........SON......SON.....SON......SON.....SON LOL

[@McGieHomesteadAdventures]

😂😂😂😂😂😂

[@nicholassaples8192]

Why Mr Mcgee,, what did you do with the dry meat Sir?? God bless Old Frank. In my confusion I thought you had made a deer prosciuto. 🦌

[@McGieHomesteadAdventures]

I’ve got a prosciutto video if you’re interested! The dry meat went directly into Rusty’s mouth!🦮

[@nicholassaples8192]

@@McGieHomesteadAdventures of course I am interested. ❤️

[@nicholassaples8192]

You wouldn't have some weird old critter prosciutto you've made you might be wanting to show us too???

[@curtisshaffer295]

I always dry age skin off 10-21 days it makes a huge difference in tenderness and tastes

[@Keith_Hatter]

Interesting 🤔. I could almost taste it! 😆

[@McGieHomesteadAdventures]

You have a gift!!!😂😂😂

[@aguyinthewoods8294]

Bam… ham!!

[@McGieHomesteadAdventures]

First!😂

[@aguyinthewoods8294]

@@McGieHomesteadAdventures I haven't seen Tony from Texas here is a bit. Hopefully all is well.

[@McGieHomesteadAdventures]

Agreed! He’s usually on this end of the comment section!

[@BigChristopher]

@McGie Homestead Adventures maybe he moved to Canada where by the time the internet gets there its hours later?

[@McGieHomesteadAdventures]

😂😂😂

[@jasonlainhart8393]

Here you are again starving me to death!!! I need 12 more pieces for the road!! Love watching your videos!

[@McGieHomesteadAdventures]

😂😂😂 I’m sorry! I’m afraid tomorrow is even worse!😂😂😂

[@jasonlainhart8393]

@@McGieHomesteadAdventures I reckon I’ll just go home and eat a bologna sandwich! 🤣🤣🤣🤣

[@McGieHomesteadAdventures]

😂😂😂 not bad!😀

[@toddbunnett640]

It should be a federal offence to cook venison steak in a pan. 😉. Wood fire only.

[@McGieHomesteadAdventures]

😂😂😂

[@MynewTennesseeHome]

Sounds good! I always age my deer as long as I can but I don't have a cooler and down here on the S. Plateau I rarely have three weeks straight of below 40 temps.

[@McGieHomesteadAdventures]

Any amount of time is better than none…. As you well know!!

[@jonathanyates5198]

Just get you a good size ice chest from Walmart and some ice from McDonald's at $1 a bag, and you'll be good to go

[@jbrown1971]

Deers can't have hams they are not pork they do have hind quarters

[@McGieHomesteadAdventures]

Ok but if you make a ham….. I’d say it’s accurate 😎

[@OGBRADASS]

Yes, Chickens need protein more than anything else. One way to help in the winter (No bugs) is to supplement in Meat Bird feed, as it's higher than the standard 16% Layer Feed. Obviously raw meat is much healthier for them!

[@McGieHomesteadAdventures]

Absolutely! My friend puts entire roadkill deer in for his chickens!

[@hunterkirby8787]

Did you dry age this in a household fridge…or a meat hanger

[@McGieHomesteadAdventures]

A walk-in cooler.

[@ChuckisOutside]

You are making me hungry.

[@McGieHomesteadAdventures]

Sorry!😂

[@southernstylehomesteadAL]

beautiful looking meat I bet it is amazing

[@McGieHomesteadAdventures]

You’d love it!

[@mikel3419]

Tastes like venison.

[@McGieHomesteadAdventures]

Well yes!

[@shannonlandre4442]

I leave the hide on and age a couple weeks. No dried out meat.

[@McGieHomesteadAdventures]

No off taste?

[@shannonlandre4442]

@@McGieHomesteadAdventures no

[@JoJeck]

Looks delicious. Very interesting preservation technique. You need to build yourselves a walk in cooler (solar powered perhaps with backup) so you can dry age stuff at home. Have you thought of how you could do that? I know you and your boys are into building stuff so if anyone can do it you and they can. That would be the subject of many interesting videos.

[@McGieHomesteadAdventures]

That’s something we might do if necessary but our neighbors are so awesome we look for any and every excuse to go visit them anyway!😂😂😂. People nowadays don’t know what good neighbors are….. but we’re extremely blessed with them on all sides of us!

[@BigChristopher]

I agree that is a great idea! 💡

[@JoJeck]

@@McGieHomesteadAdventures I heartily agree, community and good neighbours are very important and you should cherish that(No man is an Island). But think what good neighbours you could be to your other neighbours and church members if you had a facility like that as well as your awesome neighbours 😍😍

[@ClarkBaca]

Ppl do all kind stupid stuff to venison to get rid of game taste..mine goes to cooking with in a day after kill..i love game taste..

[@McGieHomesteadAdventures]

Nothing wrong with that!

[@AaricHale]

Turned out looking awesome ! When you cooked them it made me hungry lol . I bet that was really tender . Could you do the same thing with your pigs ? Thanks for sharing and have a great day !

[@McGieHomesteadAdventures]

I’m confident that I could! And probably will eventually!

[@duncand5148]

Man look at all that goodness. Wished I could reach out and grab me some. 😂

[@McGieHomesteadAdventures]

I’ve laid out the plan! I’m 100% positive you can do it!

[@bryanstaten5585]

I agree that dry age is better but a lot of us don't have a walk in cooler available and can't afford today's processor prices so ice aging is what it is.

[@McGieHomesteadAdventures]

I ice aged for years and still do at times……. Love it!

[@twowheelfarm9024]

28 days on my last deer, and you could pinch raw meat right off the leg... it was so tender.

[@McGieHomesteadAdventures]

People have no idea how much better it is!!!

[@chriswolf3422]

Pinch it off its rotten

[@garyhodges6510]

He has to get back to the North Pole 😂😂😂😂😂😂

[@McGieHomesteadAdventures]

😂😂😂

[@rockyanish6795]

Cooked a deer roast from hind quarter last week and it turned out awful..our dogs wouldn't eat at..What's the secret to getting out the livery taste. How do you dry age safely...

[@McGieHomesteadAdventures]

There’s not a lot of secrets to it…… first of all. Do your best to get it gutted within 30 minutes if possible……. Sooner the better. I’m gonna suggest ice aging if you’re getting a livery flavor. The dry age cooler my neighbor has is cooled by a window unit, which pulls out all the moisture which is key for long term aging like this.

[@iprainwater5495]

Nobody here yet.

[@McGieHomesteadAdventures]

😁😁😁 they all show up at once!!😂😂😂

[@iprainwater5495]

@@McGieHomesteadAdventures I see that why is utube slower than Frank walking a turtle?

[@McGieHomesteadAdventures]

😂😂😂

[@BigChristopher]

I slept in.

[@iprainwater5495]

@@BigChristopher If you're like me you need all the beauty sleep you can get.🤣

[@BigChristopher]

17th!

[@McGieHomesteadAdventures]

Rollin!!😜

[@BigChristopher]

I slept in today. 🤣

[@McGieHomesteadAdventures]

😂😂😂😂 I don’t blame you! Sleep is a precious resource!

[@davidwest2917]

Mocking your father is a bad thing!

[@McGieHomesteadAdventures]

True but Frank is not my father

[@chief1193]

No need to dry age wild game!

[@McGieHomesteadAdventures]

That’s bull hockey 😂

[@tam0314]

QUESTION???? Do yall have all boys no girls??/

[@McGieHomesteadAdventures]

No, my oldest is a girl!

[@tam0314]

@@McGieHomesteadAdventures At least mom got one girl ..lol 😆💐🐞 May God bless your family.

[@McGieHomesteadAdventures]

Absolutely!!😂😂😂 And she’s as much help to her mom as the boys are to me!

[@chriswolf3422]

I'll have to pass 😔👎

[@McGieHomesteadAdventures]

Fair enough! I’ll eat it!😂

[@MrOldclunker]

Looks more like a slow rot taste test to me. Hard pass.

[@McGieHomesteadAdventures]

😂😂😂 I’ll take it all I promise!

[@albosarge6524]

Nothing better than rotten meat

[@McGieHomesteadAdventures]

It ain’t half as spoiled as you!!!🤣🤣🤣