Thread: How to age meat

Hey everyone just wondering how people who dont have a chiller age their meat once they get home. I usually hang and let set or cool in the Bush for a night or 2 then bone out into 20l dry bags then put them straight in the fridge for 4 or 5 days when I get home. I am more interested to hear other ways of aging meat in the fridge rather than how long to age for.
Cheers guys