Curing elk meat

If I am successful killing an elk this week end, I plan on quatering it out then packing it to the truck. I have a fridge on my back patio to cool it in and was wondering how long I should leave it there before I butcher it?
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ABert
You will hear as many theories as to how long to age the meat, along with optimal temp, as the number of folks that answer up on here.

Me? I leave the meat in a couple of coolers and ice it down as needed, draining the bloody water as needed, for about a week or so. Seems to work out just fine for me and the wife.
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TheGreatwhitehunter
I do not recomend using a fridge it has a tendency to dry out he meat
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+1 on what Abert said, I've been doing deer and the few elk I've taken that way for the last 35 years.
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nuttinbutchunks
"maintguy47" wrote:+1 on what Abert said, I've been doing deer and the few elk I've taken that way for the last 35 years.
 Thanks. Maybe I'll have to invest in a few coolers.
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