RE: Hanging deer how long?
I usually skin and quarter the same day or the next day. If isn’t cold 30s I put him in a fridge I have in the garage overnight. I put the skinned quartered pieces into garbage bags to inhibit drying out in the fridge. I know the local butchers let them hang for up to a week when backlogged. Meat always tastes great so I avoid long hangs, just doesn’t make sense to rot the meat, but each to his own. Knew one guy who hung them for 3 weeks and the meat turned black, he swore by it, I would not eat it.