Yeah Proline. Jerseyhunter pretty much summed it up as I see it. I leave the hide on when I age the meat because it helps keep the carcass from drying too much.

But sometimes I take the hide off. I neglected to say that in cases where the weather is just too hot, I have taken the deer home, skinned, butchered it and then let it age in my fridge. First I let the meat sit in the fridge, uncovered a few hours to cool it through and through. Then I wrap it and let it sit for about a week or so before freezing. Not ideal, but it kinda works.

All in all, I like hanging the deer in cool weather with the hide on. I let it hang in a breathable cloth bag.