I hang it 2-3 min , if it's nice and cold I'll a little over a week depending on my schedule. I have butchered into muscle meat and let hang in the fridge for a few days. But also eat some(tenderloins) as soon as I get it home. All depends on the temp. I regulate it by opening my garage door at night and closing during the day. also it's attached so seldom goes below 32, in which cas the hide keeps the deer at about 38. I must say I got some from a friend and it was skinned quarted and given to me 1-2 days later and was great, ate it all week while making time for butchering.