Let me put it this way...
Hanging an animal for a short period works great if they are tender to start with. The only way to make a tough animal tender is to hang it longer, however aging meat for extended periods needs to be in controlled environments.
Some will argue this and like stated above, To Each His Own...
Aging of meat (also known as seasoning,
ripening, or conditioning) is the
practice of holding carcasses or cuts
under low controlled temperature
and humidity for several days to enhance
flavor, tenderize, and complete
curing reactions. Game meat typically
is aged to enhance flavor and the tenderization
process, which occurs
when enzymes break down or degrade
complex proteins in the
muscle over time.
Meat from game animals is generally
less tender than that of domestic
animals because of the exercise wild
animals exert in foraging for food
and the low-energy diet they consume.
The degree of tenderness is
related to the age of the animal. The
most tender meat comes from young,
healthy, alert animals. The condition
of the animal immediately before
harvest also affects the quality of the
meat. For example, if an animal has
run a long distance before being
killed, its meat may be darker in color
(brown to purplish-black), sticky, or
gummy in texture. The pH of the
meat is also higher in these animals
because the energy stores in the
muscle are depleted, whereas the pH
of meat of rested animals is 5.6 to 5.8.
The increase in pH reduces the overall
meat quality and increases the
potential for bacterial growth.
Meat that is to be ground, cured,
or made into sausage or bologna does
not need to be aged, since further
processing tenderizes the meat. Aging
is not recommended for a carcass
with little or no fat covering, as the
carcass may dry out during the aging
process. If you choose to cook your
game by braising, roasting, or stewing,
then aging is not necessary, since
moist heat cooking also tenderizes
the meat.
If you will be aging a carcass at
home or a camp, leave the hide on
to protect against excessive dehydration,
discoloration, and contamination
from dirt, insects, leaves, bacteria,
mold, etc. State laws require that
the hide be removed before processing
at commercial processors. If you
age at home, remember to do so in
clean, cool, well-ventilated areas free
from gas, oil, or paint odors, as the
meat may absorb them.
Aging for 5–7 days should improve
tenderness without undue spoilage.
It is extremely important, however, to
age game carcasses or meat under refrigerated
conditions (at a temperature
below 40°F). Although the action
of the tenderization enzymes is
much faster at warmer temperatures
(greater than 40°F), spoilage occurs
more quickly and bacteria of public
health concern (Salmonella, E. coli
O157:H7) also grow much faster.
Aging at warmer temperatures can
present both meat quality defects and
health hazards. “Off” odors associated
with aged carcasses generally are
indicative of microbial growth. Under
these circumstances, it is advised
that the meat be discarded. Even if
cooked, the meat will be objectionable
and may present health hazards.
3Fletch