according to john mettler, dvm, who wrote basic butchering the purpose of aging is to allow enzymes to break down the cells, and make it tender with out bacteria spoiling the meat. he recommended temps from 36 to 42 degrees. less will stop the enzymes and more will promote bacteria. he also states to keep the carcass dry. temps around here are usually good for this, though i have used things like ice tents and have also taking the window air conditioner and have put it in a storage building to keep the right temps. i was wandering about using plastic in the cavity, wouldn't that risk moisture collecting against the meat? i leave the hide on till it's ready. and i pull the inner tenderloin so it won't dry out. another good book is "butchering deer" by john weiss.
he has some good recipes. have y'all tried using butter milk to soak the meat in. i use zip locks so that there is more contact
"Any fool can learn, the trick is to understand - Einstein"