DRY AGED VENISON with GUGA FOODS {Catch Clean Cook} Deer Meat For Dinner 

Rob that looked incredible. I can’t wait to try with the one that we’ll harvest together in the near future. Let’s DO it! 😎

Awesome video guys! Camera and lights are stellar...! Good Afternoon!!

You absolutely have to take guga and his nephew out for a deer hunt and prepare food with him together i would love to see that

I have been in the meat business 30 years and started dry aging my venison about 20 years ago. One tip I will share: leave the hide on the carcass or even just the leg when dry aging. We have a walk in cooler, so we gut the carcass and hang them 14-28 days. It helps keep the meat from drying out as much (better yield, not much trimming to do). Also; if you want to just age the hams; leave hide on and hang them in an old garage refrigerator (put drip pan under them to catch any blood/fluid that may drain). I do a lot of "wet aging" also, where I vacuum pack my cuts and leave in the fridge for 3-6 weeks. It has a similar effect as the dry age but you do not lose any yield. Glad you discovered this and showcased it on your channel! Thanks for the video!

I've dry aged deer and elk in my cooler for years! One week really tenderizes, 2 weeks tenderizes even more and makes the flavor way more complex, 3 weeks doesn't make it much more tender than 2 weeks but the dry aged flavor is even more intense. 3 week dry aged elk or deer burger mixed with 20-30% fresh beef fat is amazing.

I would of never thought these two would collab two legends

The crossover we didn’t know we needed

This is a cross i literally never thought would ever happen

My favorite crossover ever!!

In my area of NY, we're actually able to dry age deer naturally. Cold enough in an outside shed to let the it age a few days

The way he spams Guga saying "so lets do it" is hilarious

As a faithful subscriber to both you and Guga...this genuinely makes my heart happy Rob! I've NEVER seen dry aged deer meat and this looked BEAUTIFUL 😍 I look forward to future collabs! God bless you both 🙏...

I hope I'm not the only one who thinks cutting the outside part off is the most satisfying thing ever.

"so lets do iiitt" dont know y i found that funny

5:58 who else is here from Guga and was expecting him to say "and in true Guga fashion, garlic powder"

God bless you Rob, here is from a Frenchman who's been living in Australia for over 10 years, I love your content, your family, and above all, your humility. You are truly doing God's work! TGBTG !

Anyone notice that the quality of this video is absolutely insane

I have been waiting for this Collab for such a long time I’ve been watching both of them ever since they have started both of their RU-vid channels and I can’t wait to see more Collabs like this, what a great video

Best of two combined together. Love both of you and your channels. Respect and love from London

My dad and I have only ever dry aged our deer. I'm surprised that you had never tried it before, but I'm glad you enjoyed it so much! We live in Kentucky and that's how we were introduced to it!

The collab we didn't ask for, but we NEEDED!! 😃😃

The crossover I didn't know I wanted, but I now realize I need. Let's dew it

Can we just take a second to appreciate how insane the video quality is

Thanks for showing. Can’t wait to try this!!👍🏻👍🏻👍🏻👍🏻

Can't believe two of my favorite RU-vidrs finally made this collab happen. You guys are awesome!

He is cooking with the legend

Thank You for this video, your inspiration and this channel. I will definitely try this.

Just ordered my first silver stag knife, and get this, moving to Alaska this summer. Your videos, amongst other youtubers, have inspired me to do more outdoors. This didn’t just happen, but has been a process over the last 6 years or so. I’ve been a long time subscriber, and just wanted to thank you for what you do!

The meat just as you cut the dried skin off looked amazing!!!!! The lights add a much higher quality feel to your videos also. Keep up to the good work

Cameras and lighting help big time! The food footage is really good! Adding this quality to the cooking portions of your videos will take it to another level

Both you guys are amazing. Thank you for the content

Rob I have tried this, and like you said, it is AMAZING and a game changer. I will do all of my hind quarters that way. I did it because you shared this video with us. Thank you and God Bless.

Craziest anime crossover. 10/10

Hey Rob, I’m a huge fan of the channel. Been watching for years now. Never had deer meat, so I was thinking of buying some thanks to you. Keep up the good work.

Been watching you for years and you never fail to amaze and inspire me!! Thanks Rob!!

The lights and such are a great add BUT the best part of your videos are your family and the passion you have about what your doing and the friendships you have with the people around you Keep Up the Great Content !!!!!

New lights & Camera really improve the experience. Looking good boss! Diet’s working!

I love this guy and his family!!

I have been hoping for this for years!!!! Love both you guys in these chanells!!!

I love both your channels and to see you take inspiration from each other is a great thing.

Guga and Robert, a collab I've wanted for years!

Me: *sees Frappuccino in fridge* “Ahh I see you are a man of culture as well”

I have been subscribed to both of yalls channels for years! A huge fan of both of you guys! And I just harvested my first Wild Boar yesterday using a combination of 2 of your cleaning videos! Trapped them using a C-Trap like some of your videos! Now looking for a recipe for all the meat I have been so grateful to come across and then I stumbled across this blessing of a video that just makes me feel so wholesome! Thank you so much! Please keep up the great work and continue to do what you do best!

Great video Rob! Just ordered one of your DEER MEAT FOR DINNER cutting boards, thank you!

Awesome vid, guys just imagine fishing or hunting with him

Never considered dry-aging venison before, pretty cool. A hell of a collab, I’m trying to grow my own channel, so I’m learning from the best

This is AMAZING looking Robert. I’ve never seen venison like this, wish I could try this. Thank you and your brother for sharing incredible videos with the world! Unbelievable.

The light are perfect!! The meat looks amazing

Love the new cover picture for the channel, Rob! Have a great day and may god bless you and your family. TGBTG

The biggest crossover event of 2021!

both of you are like my 2 favorite RU-vidrs and it's so awesome seeing you guys together

Man you guys are great “we gone” and “cheers everybody” I can’t wait for the Collabs 💯💯💯💯

"Once we trim off all the pellicles, this is what it looks like."

Rob, this is Birdie from American Samoa. I don’t know if you’ll read this but you are one of the reasons why I come home everyday looking forward to see my wife and kid’s faces after a hard day’s work. I am a EMT stationed in the village of Tafuna and so far this pandemic has made everything difficult but man, bless you brother. Always find a reason to put a smile in my face with acts of kindness, family and friends. Thank you brother!

My favorite two guys. I love to binge watch You both.

Rob that looked amazing I will have to try that next deer season thanks for sharing

This is like “The Expendables” of RU-vid.

I’ve been waiting for this forever

That looks amazing! I live in south texas and deer season just opened up! I started dry aging because of Guga, too! God bless you and your family ☺

I'm so glad you did a show with hugs!

This is the exact reason I age my deer at least 14 days before processing it! Thankfully I live in Michigan and we usually have perfect aging weather!

Get a walk in cooler to hang them, everything if left to hang for a minimum of 14 days is so much more tender, wild hog too

Wow~ and I've already ordered the cutting board! I'm excited to get it soon. Bless you.

I am glad use 2 are collaborating, 2 of the best in the business. Coming together to make something legendary.

Can’t wait to see Guga and Rob in a video together in the future

I miss being out in the wood hunting I use to dry age my elks and thats amazing but never deer but haven't been able to go out in like 6 years with help taking care of my mom gma and 2 nephews I had to sell all my stuff to support them but I definitely miss my bow if I could have any thing it would be that I love this channel because of the freedom it brings to me I appreciate you Sir

Been watching both channels for years really love the collaborations between the two of you.

Two of my favourite channels together AGAIN ! Love this

"lets do it", love it!

Love your videos

Man, I was looking forward to see this video! Not disappointed! that looks AMAZING!!

2 of my favorite channels together. Loving it.

His voice sounds like the guy from ‘Smarter Every Day’ channel

You could see how tender the meat was when you were cutting it.

Unbelievably crisp amazing quality! Well done rob and crew!

Guga Foods will have you dry aging everything! Deer meat for dinner will supply some of everything to dry age. I love the collab! Best on RU-vid!!

Literally a "game" changer. Get it?? 🙂

Imagine Guga took out a flamethrower and said “It doesn’t have a good enough crust.”

It makes my day watching the videos you make. God-bless you and your family your a good man 🙏

Hey Robert! First of all, thank you for your content and the effort you put into it! I love your Videos - you are spreading a ton of good vibes! To be honest, the past years I was wondering why you didn't age your Venison so I'm glad to see it now. If you have a big cooler, you can age the whole deer with the fur still on - this prevents a lot of meat loss afterwards. I am aging deer (Roedeer and Reddeer) for about 15 years now and I have learnd that it works best, to gut the deer and let it precool a little untill the inside of the ribcage is dry (important protection against mold and bacteria). Then hang the deer on the hindlegs in a ventilated cooler at a temperature between 2°C - 4°C (35,6°F - 39,2°F) and let it age for about 14-16 Days depending on the size. Then process the deer like usual. You can let it age longer but it has to be checked regularly. After about 10 Days you will notice a huge difference in flavour and meat quality. I hope to see a Video where you try it. Best regards and blessings from Germany

watching him section out the pieces, makes me think it looks like Tuna

WOWOWOWOWOWOWOW!!!! GUGA AND DEERMEAT COLLAAB??!!!!! OMG!!!! THIS IS THE BESTTTTTTT . HUMBLE GUYS ♥️♥️♥️♥️♥️♥️♥️♥️♥️

I LOVE this collab and NEVER expected it to happen... much love!!!!

I have been following both deermeatfor dinner and Guga Food for some time now. Thank you guys for wonderful content. I think besides the love for food you all have. You all have the love for family. God bless

Fun fact, Guga is not a pro chef. He’s just super passionate about food.

“That is the hardest thing I’ve ever seen” That’s what she said

Thanks guga for the post about this channel, I would not find this amazing channel without your post

Rob & Guga... can’t wait to see more! Great great great idea together. You both are awesome

I've never clicked so fast in my entire life y'all

Can't imagine how expensive this was, must of been really deer.

The color looks so smooth, red color more dense and smooth. Looked delicious.

i like how you work with other tubers your a very open minded person thanks for sharing i learn so much from your channel. Thanks again Rob

It's a pleasure watching your cooking skills progress over the years. You've come a long way, sir.

You are that kind of inspiration to me and I’m sure so many other people so thank you

The collaborations we all live for

Love watching your videos. Keep doing what you’re doing!

Love the high quality video rob! God bless to you and your family! Can’t wait to try dry aged venison myself!

How unique is this! Great video Rob! Venison is huge in our family so we will definitely be trying it. Thank you!

That looks absolutely incredible. Nice job!

You always give great advice, thanks