I have heard some people swear by letting meat age with the hide on but for me having to skin a stiff frozen deer is the definition of pain in the hind end. instead as soon as i get it home i hang it up and skin it while its still steaming warm and that hide peels right off like a banana. I usually let it hang overnight to let the meat firm up a little bit, but not to the point where it is really frozen. Then i bone it out and bring it inside and try to talk my g/f into trimming it up and packaging it haha. Trying to trim every little piece of fat off the meat is so tedious and drives me nuts, two years ago i was sitting at the table doing it and she walked up and goes "hey that looks like fun!" so naturally i was like "oh it sure is honey, why don't you sit down and i will get you a knife!" haha she does a real good job of it too, i got two doe this year and the second one she cut up almost all by herself, that's love right there!