Originally Posted by
skeeter 7MM
Aging is essentially rot, the higher the temerature the faster the process. Key to aging is maintaining a core temperature of the meat at 37-40 o. I wouldn't be leaving game for more then 3-4 days where i couldn't keep it closer to 40 in regards to core temp. The problem that can exist with being on the carcass is green rot this where rot starts at the bone due to higher core or internal temperature then surface. Oldtimer trick for carcass hanging/cooling is freeze 5 gallon pails and have a fan blow over on low or med low them in the hanging area, replace when melted down.
Other options: find a different locker or bone or quarter yourself.
FWIW I don't believe in aging venison, I allow for a relax period of 24 hours and then process as soon as I can.
Essentially is the key word. The main difference between aging and rotting is enzymes breaking down the fibers vs. bad bacteria that the enzymes can turn into as they wear off or die.