http://www.agen.ufl.edu/~foodsaf/sd002.html

	  Aging meat is the practice of holding carcasses or cuts of meat
at temperatures of 34 to 37=BAF for 10 to 14 days to allow the enzymes in
the meat to break down some of the complex proteins in the carcass.
          Aged meat is often more tender and flavorful.
         Aging is not recommended for carcasses with little or no fat
covering. They may dry out during aging.
          Leave the hide on and maintain the proper temperature when
aging a carcass. If you do not have the proper cooler space, spoilage or
dehydration may result.
          Aging the carcass two to three days is sufficient.
          If you intend to grind the meat into sausage, aging is
unnecessary.
                    care in the Kitchen

          For immediate use, store the meat in the refrigerator and use
within 2 or 3 days.

          Keep raw meat and cooked meat separate to prevent
cross-contamination.
          Freeze game properly. Prevent "freezer burn" by using the right
packaging materials.

          Divide the meat into meal-size quantities.