Thread: How long do you age venison before freezing?

Originally Posted by chris-b

It gives the emzimes time to break down/loosen the muscle tissue (good) without bacteria growth (bad), must be 2-4C to stop the bad stuff but still let the good stuff do its thing.... apparently

+1 for enzymic action, 2-4 degrees C, typical fridge temperature. 5 degrees is where the problems begin. Usually sits as muscle groups on racks down the bottom of the fridge here, for 2 weeks before steaking. I'm progressively trying longer times and it's all been good so far.