That sounds gross.

The only aging I do is while they are on the hoof. I prefer the ones which have aged about 7 months, right after the spots fall off. For other deer which have aged past that point, why, I just have to put in my eating teeth.

I have done both. Cut some up right after shooting because it was warm out and didn't have aby other options. I have hung them, skinned them, and aged them for up to 3 weeks because it was my first chance to get to them. Hung that long they did freeze near solid so I don't know if that counts as aging when temp is below 40 degrees. I can't tell a bit of difference.

I read you can cut it up and put in a cooler it still ages.

I've " read" Biden is a great President.

We age them 7 days in a walk in cooler at 38 - 40 degrees. Hide on.

Get the guts out ASAP, and get the hams spread to dissipate the heat, I think that’s important. I’ve processed right out of the field , and the meat is still good, but not as tender/flavorful as aging. Haven’t noticed a benefit over 7 days.

… what’s so gross aboot it if you don’t mind me asking ?…my little canadian buddy

I agree there's a difference . Try dry aged beef , if you that think there's no difference.
Check out local butcher shops , some dry age beef.
It costs more , but you'll like in.

Deer ain't beef.

Next day cut them up, been doing it that way since I was in highschool.

They always said meat with no marbling fat in it didn't do any good to age it.

Hogs same way, cut as soon as chilled out .

that you don't get any more tender after 7 days

just stronger flavor

No cooler here. Our gun season just ended. I have to hang it in the garage. If I don't get to it soon after hanging it will freeze and make butchering more difficult. I try to thaw it in the refrigerator and leave it sit for a day or two. That seems to make a slight difference.

Same and we have a walk-in cooler

If the weather permits I will let them hang for a week. Been a good long time since I've had cool weather for that long for Missouri firearms season.

You're right , venison isn't beef , but they break down the same.
Take a venison rump roast , and dry age it in your refrigerator for a week , or two, then slice off a 1/2 inch thick steak .
Fry it or cook it like you want.
Not going to kill you to try it.

I skin mine as soon as I get them home.
Hang as long as the weather stays between 32 and 40 degrees.
It may freeze some on the outside , but that usually gets trimmed off anyway.
LOL In the old days they hung it all winter , cutting off enough for a meal and so on.
Just like cured hams or cheese , they just scraped off the mold and ate it.

Savell,

Drip drying deer meat for 1-2 weeks just sounds nasty to me.

Shoot, gut, skin, then to the walk-in. 7-10 days later i debone and process. Without a doubt it makes it difference. Unless its been gut shot or i accidentally busted the pis sack during field dressing, i try not to ever let the meat get moisture on it. Moisture causes bacteria, the bad kind. Even when i pack out elk during September, the ice stays in a sealed bag.

Letting deer soak to get the blood out never made sense to me. Blood is what gives it the taste. Learn to cook it at the right temperature and you wont need marinade. Same with ducks.

Ol dad

I never aged until I watched a few butchers who specialize in wild game. Now I do. It does make a difference, now that I've compared the two. But like said: if you're just going to make it into jerky or sausage, nobody is going to be able to tell the difference anyhow.