How long are you folks aging your venison on ice or in a fridge?

Thanks.

Weather providing,,I hang mine for a minimum of five days out in the pole barn.

2 to 3 weeks @ 33 to 43 degrees in my barn, weather permitting ( No Sunshine !). I've had a few get pretty frosty on me some years.

Bout a week.

1 week in a walk in cooler.

We had high in the forties weather for a week after muzzleloader season. I let my deer hang. The tenderloins were the best piece of venison I'd ever had.

My buddy said I should have gave it another week.

I skin them, then go to processing them, no aging them at all for me.

Age them as long as you can. Keep the fly maggots off (those would dummycrats). Seriously, my Elders let deer hang until it had mold on it. Treat it like cheese.

When letting it hang for that length of time in a barn do you skin it or leave it ?

Do you age the deer with the skin on or off?

At my club, we have a walk in cooler. It was once a milk truck I think. Probably 20x8. The fan blows a high volume of air. Thermostat has a high and low but the average temp is probably about 40°.

We hang deer that have been dressed and skinned, and thoroughly rinsed of body fluids.

Even two days makes a huge difference. Two weeks is perfect if you plan to grind the meat. Beyond two weeks, ground meat becomes mushy. For roasts and large cuts, three weeks is max. After three weeks the surface becomes gummy.

Always wanted to salt a ham early in the season and let it cure for two months like pork.

Skinned for about a week

skin for a week or two if the weather will let me
thinking hard on building a small meat house for cure hams and hanging deer, gets warm in shop with the metal roof and siding

I also cut it up and package it fresh. Tastes fine to me. I knew a guy that would let it hang in Nebraska until the flies ate the eyeballs out.
I've heard the Native Americans let their meat age real well at times. When they weren't hungry.

For me skin off

Ditto,
I've tried it both ways. Maybe blacktails are different than whitetails and mule deer, but it doesn't make them one bit better eating, either flavor or tenderness. But aging well cause meat wastage and dry them out.

X 2

I have one hanging right now. I got her yesterday and will butcher Sunday. That's five days. I'd love to let her hang longer, like another four-five days because the temps are going to be about perfect for it but Sunday is my window of opportunity to process her.

As long as daytime temps don't get much above 40 and night time temps don't go below 25 or so, I'll leave them hang as long as I can.

I always age skin on. I take the tenderloins out within a few hours of the kill, otherwise they tend to dry out.

In my opinion and that of my family, aging makes a big improvement in tenderness and a somewhat less noticeable improvement in taste.