Depends for how long. If it is like 60 then I hang it and get it done fairly quick. Any lower would depend of if you are inside or outside in the sun. If you are out of the sun and it is in the 40-50 I dont keep them out for too long
I have a freezer but dont wanna freeze the meat right away. I wanna age it a little but dont really know how to go about it in this weather
Beef is aged at about 38 degrees for 14 or more days I believe. I have let some deer hang inside an uninsulated building if it is getting up into the 40's for highs and 30's for lows. I normally age loins and steaks in the fridge for 14 days or so before individually wrapping and freezing. I like the fridge best because its a perfectly controlled environment.
Just read up on this over at Edersbow the other day. Essentially, aging is bacterial decay conducted under controlled temp conditions. Since you want to age in the warm temps, you are rolling the dice and risking losing otherwise good meat. Even properly aged meat (prolly best to hang quarters) must be trimmed of the crusted portions. The article mentioned some type of bags to slow the growth of bacteria, but they are used in conjunction with refrigeration.
Looks like im just gonna butcher them and put them straight in the freezer. I have a large freezer in the basement but dont know the correct temp I should be using without freezing it completely so it can age a little
anywhere from 32-40 degrees is the aging of meat from my research, you probably want 36 for room for fluctuation, allow it to age at higher temperature gives not only room for less error but faster aging as well. You also want to age it whole, not as individual steaks. I had a dream last night I had aged meat, weird.
