I let mine hang for 2 weeks with the hide on no matter what I'm doing with the meat, burger or prime cuts! After a few days the enzymes start to break down the muscle tissue, thus a more tender and less gamey meat! My buddy let one of his hind quarters hang for 4 weeks and had mold on the outside, some of the best I've had! He lost a little meat because he had to cut the outside dry meat/mold way but sure was tasty! I will always age mine for at least 2 weeks from now on. If the weather is warn, I will quarter it up and age it in the fridge!