re: How Long Do You Age Your Venison?

The best I've ever had was aged dry for a month.

I shite you not. Key is temp. I did those in an ice chest in multiple bags and drained them and kept them topped with ice every day.

These days I do it in a fridge and I don't go less than a week. Two weeks is better.

It doesn't 'rot' the meat. It just breaks down the collagen. Just be extra careful with how you break them down before aging so that you don't introduce bacteria. Think, 'surgical'.

Here's a good article explaining it if you think I'm crazy.

LINK

You won't need a knife if you do it right.