No, not that season, the “put the meat in the freezer” season. Apologies for non-existent posting. Evenings and other times have been given over to processing the annual harvest of venison for future consumption.
On that note, here’s an article I ran across on dry-aging beef. It’s an interesting explanation of why I don’t run across such meat more frequently (I can’t afford it).
I’ve played around a bit with aging venison, but I tend to find that it’s best to process it as soon as possible — at least in my case, where I don’t have access to freezer/cooler where I can hang it at a nice even 35-37 degrees F.
Last weekend the deer were coming in at ambient temperature, which was over 60 degrees F. That meat started to break down rather quickly. This weekend, the ambient temperature has dropped 40 degrees, ensuring that the meat will not break down so quickly. At the same time, cutting frozen meat is a bit more dangerous for the cutter.
Regardless of the weather, the result is well worth the effort.