I have an old fridge in the outbuilding that I use to age my deer. Been doing it this way for all my hunting life. After skinning and processing all cuts….hams. shoulders, backstraps, etc. I place the meat on the racks and let it age for 7-8 days at 38 degrees…any blood will drain out over this time and meat will taste perfect. Place a thermometer on a rack and good to go. Cooked a blackstrap for the family over Christmas and all was eaten…delicious. Made stew beef few days ago in crock pot for few hours and man was that good. I think all the mentioned ways of aging work, it just important that it is aged. You can buy old fridge cheap and can get 2 deer in a large one, just check it to make sure temp is correct and you good to go. I really like deer better than store bought beef because you never know hat you getting and some times it not good.
