Well, I appreciate the replies.

I should probably say that most of the venison I am talking about is summer shot nusiance deer when there is no cold weather nor any buchers ready to process the meat. I have been soaking the meat in clean coolers filled with ice and sometimes salt. I had two winter deer processed at a bucher and I just noticed the meat was better tasting. I know it was dry aged and was wondering if that is what made the difference?? Sadly I cant really dry age the meat in the summer.