FYI, the rigor process which is whatDoublelung isrefering to (lactic acid turns to sugar) takes place within 24 hours post mortise. After this takes place the traditional term: Aging process place.
PersonallyI don't believe in aging venison as the process is more to do with the fat then the meat itself. Since venison is so lean I find aging pointless but believe in allowing the meat to relax and cool, so I let mine hang or fridge if to warm for a 1-2 days max now. If you want beef buy beef, personallyI like the flavor and texture of venison better than domestic.
I take it it will pretty much do the same thing if I clean it and put it in a refridgerator for a few days before freezing it? Thanks again fellas.
Brandon
Brandon in fact this meathod is actually better as it is controlled vs varying ambient temperatures of a garage or shed, like most of us use. I hang mine in the garage but only if I can maintain a temperature of 33- approx 40, if it is warmer I will let the carcass come to ambient temperature then I'll fridge it for 1day before cutting and wrapping.