We try to age the meat for 1 wk in a hanging cooler. This is supposed to make it taste better, and we also mix our meat at 60/40. This way the meat is not nearly as dry. Usually make some ground meat, and other sausage. The 'green' sausage is better (not smoked) The best thing to do is debone the meat prior to bringing to the butcher, so you know what you have prior, and know what to expect when you get it back. We have a local butcher who often has deer suppers, and elk suppers, and doesn't hunt...Imagine that my meat was light when I got it back.