The lower the humidity around the meat, the slower any bacteria will reproduce. Next in importance when it comes to aging meat is moisture. To properly age venison, the temperature needs to remain between this 32- and 40-degree temperature range, or at least very close to it. To warm, above 40 degree Fahrenheit, and bacteria multiplies rapidly, causing spoilage and leading to conditions that could very easily cause food poisoning.
Too cold, below 32 degrees Fahrenheit, and the enzymes stop working. The most important part of that environment is temperature.
But what makes aging different than decomposition? While the aging process is simply the breaking down of collagen (the tough, stringy part) and connective tissue in the meat by enzymes, true aging of meat can only take place in a controlled environment in order to give the enzymes time to break down connective tissue before bacteria causes the meat to rot. The process starts as soon as the deer is dead.
