About Wild Game Aging
34–38°F is the ideal hanging temperature. Aging breaks down muscle proteins through natural enzyme activity (proteolysis), dramatically improving tenderness — especially in mature or heavily-muscled animals.
- Above 45°F: Bacteria multiply rapidly. Limit aging to 2–3 days maximum and inspect carefully.
- Hide-on insulates the carcass, slowing cooling and adding to required hang time.
- Antelope and turkey are best processed quickly — their meat is naturally tender and prone to faster spoilage.
- Elk and moose are large-muscled animals that benefit greatly from extended aging.
- Remove hide ASAP in warm weather to allow the carcass to cool quickly.