Worse still is this recipe for a trip to the hospital that’s been floating around the Internet. Take you prime or choice steaks, unwrap them, rinse with cold water, wrap in a clean kitchen towel and place on the coldest shelf of your refrigerator. Every day for 2 weeks take the steaks out and change the towel. At this point you are promised a fantastic steak, provided you live though the digestive process after eating it.
Hah. Gruesome stuff indeed.
I' ve aged deer at home for several years, with modified versions of the dry and wet styles. I have tried aging for two weeks, etc. and didn' t like the result. I have found that it is possible to get a good deal of the enzyme breakdown by aging deer not for two weeks, but for only one week (in actuality 7-10 days). My venison tastes very good as a result. I do watch the temp closely. If the temp is freezing, I hang deer outside in a shed with the hide on, controlling the temp with small heating devices. I keep the temp at 35F or so for the aging duration and the results are extraordinary.
If aging in my fridge, I put all meat in the fridge uncovered for several hours to make sure it is cool through and through. Then I wrap the cuts and let them age for a week before freezing. This approach does not work as well as the approach above, but I find it works better than simply freezing right away.