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Best aging is done at about 32-35 degrees and 7-10 days. At 2 days it is just "cooled". I live in an area where there is a lot of truck farming (peppers, tomatoes etc.). Usually deer or pronghorn season coincides with the end of harvest season. I have had farmer friends let me use their walk-in coolers to hang carcasses in, just give them a few bucks to leave the power on for a few extra days (and be sure to repay the favor in some way, such as buying a couple bushels of chiles).
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Larry Ashcraft, formerly TrophyShop
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