We do not allow our deer to age.

We get the guts out of them and them out of their skin as fast as we can. we cut up the deer into all their seperate chunks (sometimes while the meat is still warm!) and then place all the meat in tubs of salt water. We let this set overnight in a very cold garage or cooler. This "pulls" the blood out of the meat. We dumpt the water the next morning and sometimes lightly rinse the meat. We then double grind all the hamburger.

In my opinion this makes for the best tasting and most tender meat.

My uncle hangs his deer for several days up to a week. Their meat tastes like a very gamey critter that died doing the nasty!

Also, a deer that has been running for a few hours and pumped on adrenaline will always taste like ****!