Thread: How long do you age venison before freezing?

Talked to an old school butcher the other day, he said they used to dry hang 2-4deg C.... Beef for 21 days, lamb for 14-20 days. Didn't mention Vension but I assume similar.... Have tested the hanging fridge with Goat, 7, 10 and 12 days.... longer the better from experince.

It gives the emzimes time to break down/loosen the muscle tissue (good) without bacteria growth (bad), must be 2-4C to stop the bad stuff but still let the good stuff do its thing.... apparently