"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.

Sorry. The cold temperatures of a basement is what threw me off.
In my experience, basements were always heated.
Temperatures of 40F or a bit lower (fridge temps) makes sense
for the hanging and aging of meat.