Skin on does not allow the meat to "age". What aging actually does is let enzymes in the meat start breaking it down at a controlled rate. (The temp. and humidity are the controlling factors in the aging process.)

Since I pack all my deer out on my back it is boned out in the field. If conditions are right I will hang it in heavy duty game bags in a dry, cool place until I have time to deal with it which may be 5-7 days sometimes. I'm not sure that the aging process does anything with it, it's more a matter of convenience for me. I have processed and frozen some right away that I have shot in August and I honestly feel that is better meat but I think that's a factor of hormone levels between being shot in Aug. vs. Nov. rather than an aging issue.