I'm a butcher. Wet age verse dry age is my business. Here is a piece I edited together (mostly from wikipedia) for customers to read. It is on point. Hope the image is readable after I post.
Wet aging elk will work and you won't have as much waste. IMO, dry aging is always better. For the guy who dry aged for a month... it'll be good eating but will have way too much wastage of meat. Stick with about 2 weeks only, it'll be very similar to 30 days. General rule, the larger, fatter the animal, the longer you can hang. Skinny deer should hang about 7-10 days (if that). If you are crazy about the nutty, aged flavor in your meat, meet these max hang times, pack the meat up, and let it sit in your freezer for a minimum 6 months before you touch it. It'll continue to age there, just at a much slower rate.
Also, pro tip, spray your carcass with a 50/50 vinegar/water solution every 2 or 3 days while aging. It'll protect the outer crust greatly to minimize end loss while internal meat continues to age.
For anyone new to aging and wants a comparison, after your next harvest, cook up a chop the same day you killed the animal. Then age the rest of it and when ready, cook up another chop the same way. The first chop will be extremely tough in comparison. You'll know the difference immediately after eating the second chop.
