Home Forums Hunting & Shooting Ask The Gunwriters Aging Venison on Ice

I use a large 120qt cooler filled 1/2 to 2/3 full of ice. I place the dry meat in aluminum trays, the disposable ones like lasagna comes in, and then place the trays in the cooler. However, I flip the meat over every day as the meat will spoil on the bottom if you don't. I keep the cooler in my garage. I have aged meat as long as 9 days this way. I'm sure you can go longer. This has worked well for me in our warm fall seasons.