If the weather is warm, I bone the meat into large chunks and place them in Cabela's Alaskan Game bags. I then through all the meat into a couple large coolers, open the drain valve and pack them in ice. I will keep refreshing the ice for a couple days to let them age. I do not have access to the large refrigerators, so this method works for aging the meat in warmer temperatures.

I personally would rather process the deer immediately then take it to be processed. The taste is much better when I do it myself and I get the cuts the way I like them.