Aging meat isn’t really optional when it comes to wild game. For lean, tough cuts that hunters are familiar with, this is a necessity to create a quality end product. There are two types of aging, each with their own pros and cons. Dry aging is considered to be the traditional form of aging. For...
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this article on wet aging sounds like what you are planning and looking at the pircture of the 21 day vs 7 & 14 day steaks still in their vacuum sealed bags I can see where that is the point I would aim for.
I've aged deer quarters in a cooler before as well, the key for me is leaving the drain plug open with the cooler at an angle to let it drain and the meat on a rack so it doesnt sit in the bloody water that's in the bottom. And keep an extra bag of ice in the deep freeze.