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.
At this temperature Age up to about 5-7 days good aging conditions
This is the sweet spot for aging game.
⚠️ 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.
This is one stage of the journey - see the whole path from shot to freezer.