Personally I find no benefit in aging game. Most often I will let hang for 24-48 if conditions allow to thoroughly cool and removal of rigor but if boned hot or fresh the only real difference I have found is a bit more blood when thawing nothing in way of taste, texture, etc.

If you want to continue to hang for 10 days then I would wrap in cheese cloth or the light game bags, since you have a regulated walk in you can use. I would do this after the meat has time to cool so next morning or day. As for the intercostal rib meat I would remove it and the tloins prior to wrapping. The backstraps, rears and fronts will have less impact in the skin over if you choose not to wrap the carcass.