I started that thread in 2007, and from some input from others I now age longer than the usual 5-7 days that I used to.
If I bone out an elk in CO it gets cooled that night to the point where it starts to freeze, then stowed in coolers that are closed during the day and opened at night. 9-10 days minimum.
If the conditions are right un-skinned deer have gone up to 19 days, since this 2007 thread. I have never lost a carcass to spoilage.
In 2012 I shot two crop damage does, had them at the local meat locker cooler in 1 hour, he cut and froze them in 2 days.
That was the toughest venison I have ate in 10 years, nothing changed in the handling of those deer other than they were not aged.
I cut my venison with a fork, if you use a knife, IMHO you didn't handle your venison properly.
Do you add ice to the coolers of just rely on the cooler holding in the cold from the night?
Do you think adding ice which eventually turns to water and draining that off adding more ice will negatively affect the meat?