I live in the southeast. Most of the season, it's too warm to leave them outside hanging. I quarter my deer and put it in the fridge for 5 days to age. Each quarter is rapped individually in a trash bag. After aging, I butcher it down into roast size portions, wrap them in plastic wrap (to prevent freezer burn) and then into glad freezer bags and into the freezer. When in the mood for venison ( always) I thaw a roast and process it into steaks, burger, etc. This works very well, resulting a great tasting, quality eating experince.