BEING A CHEF FOR MORE THAN 20 YEARS I WOULD HAVE TO SAY THIS. THE REASON YOU AGE MEAT IS TO LET THE NATURAL ENZIMES BREAK UP THE ELASTIN TISSUES IN THE MEAT. I DO NOT CARE IF IT IS BEEF, ELK, SQUIRL, RABBIT THE LONGER YOU LET IT HANG THE BETTER QUALITY END PRODUCT YOU WILL END UP WITH.

I, PERSONALLY ALLOW 21 DAYS AGING ON VENISON. THAT IS AFTER SKINNING AND CLEANING. I HANG THE WHOLE CARCASSE FOR THAT PERIOD. IT MUST BE DONE IN UNDER 40 DEGREE TEMPERATURES.

HUNT ON HUNT HARD AND EAT WELL