Should venison hanging be done in a cool, dark place?

Optimal Temperature and Humidity

To ensure the highest quality venison, it’s essential to hang the meat in a cool, dark place with controlled temperature and humidity levels. The ideal range for aging venison is between 34°F (1°C) and 39°F (4°C) with a relative humidity of 50-70%. Avoid areas with drafts, direct sunlight, or high humidity, as this can lead to uneven ageing and promote bacterial growth.

Hanging Time and Temperature

The length of time venison is hung depends on the temperature and the desired level of tenderness. For most game, 7-14 days is a suitable hanging time, but this can be extended to 28 days or more in a controlled environment. It’s crucial to monitor the temperature and humidity levels closely to prevent the growth of unwanted bacteria. For example, at 37°F (3°C), a 14-day hanging time can achieve a tenderization level comparable to 28 days at 39°F (4°C).

Handling and Storage

When handling and storing aged venison, it’s essential to follow strict hygiene practices to prevent contamination. Use a clean, sanitized environment and handling equipment to minimize the risk of introducing bacteria. Wrap the venison tightly in plastic wrap or aluminum foil and store it in a sealed container or bag. This will prevent the growth of bacteria and maintain the quality of the meat during storage.