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We have a freezerful of elk and venison also. Instead of dry aging, why not try charcuterie? We have made very tasty sausages with elk and pork and will start dry bagging sausage to ferment.
With dry bagging beef, the fat adds quite a bit of flavor, but elk and venison have very little fat.
The website advertised the book Charcuterie by Ruhlman. It is an excellent book and will help you with your particular meat.