Internal bacteria rapidly takes over after death, expelling gases and causing the animal to bloat. That’s the first step in decomposition. This process is accelerated in warm weather. Learn how to field dress a deer, and get to it ASAP. Removing those organs is the first step in cooling the animal down.

On a cold night—in the mid-30s or lower—a deer can be left hanging skin-on overnight. In especially cold weather, some hunters like to age a deer in such a manner for several days.

If the temperature isn’t that low, be smart and get that deer cold.

First, remove the hide as soon as is practical and cut the carcass into quarters. Bacteria will quickly attack meat exposed to warm air, so the next step is to protect your venison during transporting and aging by placing the skinned quarters in cheesecloth gamebags that have been treated with a simple citric solution (see below). The acidic mixture helps draw blood from the meat and forms a protective glaze that discourages bacteria and flies.

If temperatures in your area drop below 45 degrees at night, you can hang the bagged venison outdoors for a night or two. Otherwise, keep the meat at a steady, cool temperature in a refrigerator while it ages. Then unwrap it and cut some tender steaks for the grill.

THE CITRIC SOLUTION

1. Combine three quartered, unpeeled lemons; a 32-ounce bottle of lemon juice; and a 5-ounce bottle of Tabasco sauce in a 5-gallon bucket. Stir it well to blend the ingredients.

2. Immediately soak the cheesecloth bags in this solution for one hour, then let them air-dry.

3. Seal the cheesecloth in plastic bags until you’re ready to use it.