How long to age/hang venison

[NWBREW]

5-8 days but the weather usually looks like this.

[Bob33]

Minimun of 24 for rigor to release

I learned the hard way that cutting in the first 24 is not a good idea. It was the toughest meat I ever had from an elk.

Beyond 24 hours, I think it's mostly a matter of preference that doesn't make as much difference as other factors such as age of the game, how it was cared for, etc.

[Dansk]

Gutless method in the field immediately after kill, Kifaru meat baggie to pack out, then into a heavy fishbag in cooler with ice.

Tenderoin and backs are always tender... I can't tell the dif in taste between hanging or not... maybe just me, but I can't tell that much difference.  Infact, people (non hunters) think it tastes better- prob because you can get much more of the blood to drain if you cut it up sooner.   

[sneakyjake]

I hung my elk quarters Friday in the garage.   Skin off because I was alone when I shot it.  Most points can be argued from experience.  They all have their time and place.  With the temp in Lakewood fairly cool and the humidity ok, how long would you hang the hind quarters for?  I hung my mule quarters in oct for a few days and it got pretty dry.  I had to cut away a little bit of dry meat, but it fileted off like fish skin.  It was an older deer.  Sould I place cheesecloth/game bags over the quarters to keep them from getting too dry?  I haven't read anything on this.

[KopperBuck]

At least a week, have gone as long as 3-4 weeks. If I can't get the length I want, I'll age it a little longer in the fridge before eating.

[JLS]

Game bags and/or cheesecloth won't keep the outside of the meat from drying out.  The only time I use bags is to keep flies or bees off the meat.  Just skin away the dry layer like you did, helps to get rid of the muscle fascia so it's not a big deal.

Remember, life begins at 40!  If it's below 40 degrees you can hang meat a long time without worry.  If it's warmer than that be a little more cautious.  If it's a constant 60 degrees, you can hang meat for three days and then it needs to be in the freezer.