RE: ???'s ABOUT PROCESSING YOUR GAME
No need to age venison, but it doesn't hurt if you can control the temperature of the carcass. Unfortunately for the majority a locker isn't a luxury we all enjoy! I say hang it for 1 day to allow the meat to cool (easier to cut) and rigor mortise to run its course then whack and stack. I have done it every way from tuesday and the biggest things to quality IME are clean kill, clean carcass, cooling of the carcass ASAP, removal of fat/talc/silver skin/hair, bone out vs saw and proper cuts in the first place. I now hang for 24 hours and process. If to warm either Ice down the carcass/quarters or fridge age prior to cutting and wrapping. Never let your meat sit in water if you 1/4 and put on ice in the coolers - I suggest cleaned plastic milk/ juice jugs frozen with water and capped vs loose ice.