On Sun, 3 Apr 2016 13:07:32 -0700 (PDT), Cindy Hamilton
> wrote:

>On Sunday, April 3, 2016 at 3:45:48 PM UTC-4, Jeßus wrote:
>> 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.
>
>That may be part of our dissonance on the subject. So much of America
>spends its time outside the safe zone for meat that we can't envision
>hanging meat (as we dig into our professionally dry-aged steaks).

I think that holds true for much of Australia as well in terms of
climate. Of course, you can always use a cool room to get around any
such issues. When it is too warm to hang naturally, I use a modified
215L chest freezer. I removed the door and built a cabinet that sits
on top where the door used to be. I can comfortably hang two sides of
lamb/mutton, venison or wallaby/roo in there at around 2°C (a temp I
think is about ideal).