President Trump 2020 no it won’t-1/8 is the same thickness as 11ga. I built me one and it works just fine-that’s what most hog traps are built out of anyway

that's what aging is - controlled decay. the muscle tissue breaks down = decay.

It shouldn't

Here in Europe, and mostly eastern Europe, where we have a looong tradition of aging wild meat, we let the animal hang outside, in the shadow, at temperatures of 12-26 °C for a few days up to around 1-2 weeks. The animal doesnt get skinned, nor butchered, before letting it age. Depending on how long you let it hang, the more tender it gets, and also, the more the "wild" taste it gets. And don't worry about possible diseases in the meat. The fur will protect it long enough from insect larvae, and anyway, wild meat hast to be cooked thorough. For people whom aren't accostumed to the "wild" taste that much, I would suggest lettig it hang for just about 3 days, and letting following hunts hang more or less, depending on how one likes the taste of the one aged for 3 days.