Have been deer hunting for fifteen years now and this year I finally decided to process it my self. But I maid the mistake of asking guys at work and not coming here first. They said that beef is always aged at least a week and you could do the same with deer, thought this made sense cause the butcherI used to go to said he only did deer one day a week and if you brought your deer in on thurdays the deer would hang till the next wendsday. But not sure if he left hide on or not. Killed my deer on monday and skinned it on tuesday. Hung it in a insulated garage with no heat,34-38 degrees. when cutting up my meat I lost about 25% of it at least due to it being dried out on the edges/outside. I know someone in here has to know how and what i did wrong, please help.