Have any of you messed around with dry aging venison--I mean intentionally?  I've let it hang up to three weeks when temperatures were optimal and notice a marked difference in tenderness, but I'm looking at building a refrigerator or chest freezer unit that will maintain 33-39 degrees and moderate humidity for an extended time for animals killed earlier in the year or in warmer weather.  I'm interested in any homemade rigs!

I like to age mine at least 11 days and usually go 13. A friend likes 17 days.

We hang ours for 10-12 days in a walk in cooler.  We will cut that time in half if it is hanging where we don't have as much temp and humidity control.  The aging process makes a big difference in the quality of the meat.  This had got me hungry.  I think I will thaw some back strap for supper.

Been doing some more research on this.  Long term dry aging does best when an animal has a lot of fat that needs to be trimmed anyway.  Some dry age to 35 days and longer under controlled conditions (33-39), with some attention to humidity not getting above 80%.  People use old fridges and even chest freezers with an external temperature controller on them ($20-80) and a remote temp/humidity gauge (available on Amazon and pet stores (for reptiles) that cost $10-20.  I've been cruising Craigslist for the right fridge or chest freezer.

I really like to hang a deer 7-10 days before processing but to me that's not the same as dry aging.....ive been wanting to try those umami bags to age it longer.

I always do mine in the beer refrigerator in my shop 7-10 days in game bags, quarter. Small corners or edges may dry and need to be trim away. Small price for the great results. I do move my beer to a garage refridge though and dedicate the one to deer only during the process.

I just picked up a fridge off Craigslist that is going to be my dedicated deer fridge....sitting right next to my beer fridge.