You'll get lots of different opinion posts on this topic.

I do all my own - and have for years.
Dont hang a deer for more than a day if its over 40. If its over 50 - processs it right away.

You can hang a deer hide on for several days - if the temperatures are 25-40 degrees and it is a good thing. But you can just as easily debone - and trim - and then age your lean deer cuts in a refigerator at a constant 37 degrees for 5-10 days. I prefer aging meat with no fat, bones, tallow or tendons to contribute their taste.

Sometimes I do this - other times I cut and freeze as soon as possible - and then take the meat out of the freezer several days before eating and let it "age" a few days after thawing.

FH