Well, to continue to beat a dead horse, when you age it in the bag, it's wet aging, and it's pretty good. When you age it in the air (cold air but not freezing) it's dry aging. And to dry age, you can't steak it out. Or shouldn't. Anyway, the black crust that builds up takes away some meat so your steaks that started out an inch end up about 3/4".

Here's a link for dry aging beef. I think the process is the same for venison, at least the venison I ate. http://www.askthemeatman.com/is_it_possible_to_dry_age_beef_at_home.htm

Good eating and good hunting. Ms. Deer, I will definitely buy your book although my larder of game is paltry indeed. I just hope you have a squirrel recipe.

Not many problems you can't fix
With a 1911 and a 30-06