Beyond the quality of the preparation period, the length of time for aging game depends on a number of variables including temperature, chill rate, species, age of animal and cooler space. The recommended temperature range for holding meat for aging is between 34 and 37 degrees Fahrenheit. This allows the enzymes to do their work but helps to prevent the rampant spread of bacteria. Ideally, game should be chilled quickly to 34 degrees and maintained at this temperature for the entire aging period, usually up to a week or more for large game like deer, elk and moose. If the animal is older, then up to two weeks of aging often helps to further tenderize the meat. If the chill rate has been slower, typically when carcasses are held in the hunting camp for a few days under less than ideal conditions, then aging times will be shorter.