How long do you age your deer meat?

[guspup]

Skin 'em, butcher 'em, and freeze 'em, as soon as posssible.... the way we do it around here. That mold stuff scares us.

[greyghost]

Well, always was under the impression that hanging (aging) beef, deer or whatever tenderizes the meat. We always had access to a walk-in cooler and kept it at 38.

To get quality beef usally required 2-4 weeks.

Deer we usally aged 5-7 days depending on the size.

Of course aging does not mean just hanging a deer. Other factors must be taken into account. Temperature, humidity and air cirrculation.

[bigugly1]

Hand mine as long as I can. Early season that means butcher it next day, late season I like 5-7 days. I find it goes throught the grinder easier if it's hung awhile.