On Sun, 3 Apr 2016 21:50:45 +0100, "Ophelia" >
wrote:

>
>
>"Jeßus" > wrote in message
.. .
>> 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).
>
>What a wonderful idea! What temp do you have the freezer?

Around 2°C, ideally.