I am a huge fan of this. I've had deer done at the processer and request they let hang for a week before processing, and I've also proceesed them myself after letting soak on ice for a week. No contest. Dry aging is the best way to go.

I want to process my own but don't have a locker to hang them at a controlled temp. So here is a suggestion. Years ago, in Goldthwaite we would take out deer to the processer there and they would charge $10-$20 to store them. Usually a week or two. Then when we came back to the lease next trip we would pick them up, quarter back at camp then put them in bags (keeping dry) and put on ice. Finish all processing back home.

I know many of you swear by the ice chest method of keeping on ice with the drain plug open, but if you try dry aging you will never want to go back.

I used to dry age venison and pork when I had access to walk in coolers. IMO if only aging for a week or so I can't tell the difference between aging on ice or dry, except for the color of the outside of the meat. There are some on here that dry age venison for 3-4 weeks and I have no doubt it makes a big difference, but I have never dry aged for that long personally. Maybe someday....