I prefer to hangfor 3 or 4 days if the weather is permitting. If it's too warm , I'm fortunate enough to have cold storage at my business to hang them. I enjoy walking into the cooler to check out my own, or any of my relatives latest kills.

I really feel the 3 -5 days ageing process makes a huge difference in the tenderness and taste of the meat. My uncle will age his deer a good week or better at times.

If you don't have a cool place to hang, sometimes local farmers are cooperative and welcome a nice deer to hang in their cooler........

.......might have to give them a ham or loin, but it's well worth the relationship.