How long can I hang it?
Aging makes game tender - but only in the right temperature window. Too warm and you're not aging, you're spoiling. Enter the temperature and how the animal is hanging and we'll tell you how much time you have, and when it's time to get the meat cold.
Cold enough to hold a carcass for a short time.
Food safety first: the danger zone for bacteria is roughly 40-140°F (4-60°C). "Aging" only happens safely just above freezing; above the low 40s°F you're racing spoilage, not improving the meat. When in doubt, get it skinned, quartered and on ice - you can never go wrong getting meat cold faster.
Sources for the time windows: Penn State Extension, Proper Care and Handling of Venison from Field to Table (cool the carcass quickly to 35-40°F; hold it at 40°F or below for two to three days at most), and North Dakota State University Extension, a pocket guide for the care and handling of deer and elk (aging at 34 to 37°F; two to three days is sufficient). Read on 10 October 2026.
This is one stage of the journey - see the whole path from shot to freezer.
Gear for hanging and aging
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