On Sun, 03 Apr 2016 09:36:49 -0400, Gary > wrote:

wrote:
>>
>> When you say 'venison' do you mean deer meat, or really venison, as in
>> wild meat, killed then hanged in the basement for a couple of weeks to
>> 'ripen' ? Just curious.
>
>Venison is always deer meat to me. You hang in the basement for a
>couple of weeks to 'ripen'?
>
>Are you serious?
>
>Can we say *ROTTEN MEAT*, boys and girls?
>
>I'm afraid to ask what else you keep in that creepy basement
>of yours. hehehh

Nothing wrong with dry aging meat for two weeks... or even longer than
that. It doesnt rot. If it did, then a lot of gourmet butchers would
have problems. Obviously you need low temperatures to do this. I
generally hang sheep, venison or wallaby for at least 5 days.