If you do a search of "aging" on our FAQ page you will find several references to this type of question.

    My first question is why would you want to age it this long? My guess is that it's because you were told to by hunters older than you that have "always done it that way." 

    My contention is that the deer of today are not our "grandpa's deer".  The deer population has exploded throughout the USA, which attests to the fact that food availablitly and quality far exceeds what the deer had 75 - 100 years ago. The deer of today (in most areas)  no longer have to spend the majority of their time just trying to find enough food to exist. Look at the agriculture, golf courses, landscaping, recreational feeding, food plots, baiting, road shoulders,  etc,  All of which provide easy and nutrional food sources for todays deer.

    Todays deer have it made. They don't have to travel great distances or work hard to eat  so their muscles don't toughen up like their ancestors (kind of like humans too), the quality of the food is better which in turn enhances the meat.

    I have never felt that it is necessary to age today's venison. However if you still feel the need too,  it should be done at less than 40 degrees. The closer to 28 (freezing point of meat) the longer you could safely age it without out to much detrimental effect. At 28 you could hold14 days, in our cooler (which is set at 34) the maximum we hold a deer would be 10 days, at forty degrees I would not hold it more than 2 -3 days. The fact that your meat is changing color should alert you that it's been in there too long.

    Do me a favor, next time you skin your deer try cutting it right away. Ruth and I have always felt the "fresh and fresh frozen" is best.

 

Dave