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

The primary purpose of ageing is an enzymatic process allowing fibers in muscle and connective tissue to break down and tenderize. Approximately 28 days is the maximum for the process and 7-8 days is about minimum

Some of you are describing the difference between dry and wet ageing. Commercial beef typically wet age using plastic and no air to reduce overall mass loss. Dry ageing needs air, constant temp, and needs around two weeks. It will result in about 15+% loss but the flavor is outstanding.

We hang our beef, elk, and deer and dry age most of it when possible since we have large commercial refrigerators.

In a cooler it can be done, but wet ageing is easier and still effective.

And for the sake of this conversation, their is zero difference between beef and venison. Meat is meat when it comes to rigor mortis