As far as we’re concerned, aging of any meat is overrated and unnecessary, far below the value of proper field dressing, proper and quick cooling, keeping the meat dry, and proper handling/processing/wrapping/storage and cooking of venison, or any meat.
Aging is nothing other than decomposition, the breaking down of cell walls in the meat, so if you want to eat rotting meat …
Other than that, we have no opinion on the topic. How’s that for a start?
There’s more, but first, this: If you can age venison under controlled temperature and humidity --38-40 degrees Fahrenheit and 75%-80% humidity – go ahead and age it if you wish.
If you can’t do so, don’t ‘age’ venison. Period. Aging isn’t needed if you care for the venison properly in the field and as you process, store and cook it, as stated earlier.
Actually, by the time a deer hangs in camp a day or two, and then at home several hours to a day or more, the aging process has
