Dry Aged Elk Loin

Case Introduction

Learn how to make tender, flavorful dry-aged elk loin using Wild Game blend for a perfectly seasoned finish.

Project Name Dry Aged Elk Loin

Project Country Singapore

Project Date 2025-05-11

Customer feedback

: 4.9 Average Rating
Learn how to make tender, flavorful dry-aged elk loin using PS Seasoning's Wild Game blend for a perfectly seasoned finish. After 14 days of dry-aging, this elk loin reaches peak flavor and tenderness. Paired with fresh asparagus, bring the restaurant-quality wild game to your table.

Ingredients

Preparation

Directions

Clean and sanitize your Reserve 50 dry ager before use
Run the dry ager at 37 degrees Fahrenheit and 75% humidity for 24 hours with the UV light on
Leave as much fat on the loin as possible and pat it dry with paper towel.
Weigh the loin before placing it in the ager so you can document your yield.
Place the loin on a rack in the ager with enough room on all sides for good air flow
Age the loin for 10 to 14 days.
Remove the loin from the ager and trim the pellicle as needed.
Weigh the loin to track your yield.
Cut into steaks.
Season steaks generously with Wild Game seasoning.
Sear steaks in a hot skillet for 1 minute each side.
Add butter, garlic cloves and thyme. Baste steaks for 2 minutes, then remove to rest.
Add asparagus to the pan and sauté until tender.
Place the steaks with the side of asparagus and a drizzle of the basting butter.
Garnish with chopped parsley and enjoy!