How long would you let a deer hang before butchering it. If you had access to a walkin cooler at no expence.
Also, How would you hang it, hide on or off ? I cut all my own and recently got the go ahead to hang 1 when I need to. Pro. be next year @ this point.

I always let mine hang 24 hours if the conditions are right or if I have a walk in to use.

hide off.couple days..2 days 3 at the most...

If I had access to a cooler I wouldn't hestitate to hang it max 2 days with hide off. I usually let mine hang over night, temps allow so the meat sets, not ages to cut up better.

I then debone everything to tin pans and set in the freezer for a day or so, clean and bagged and in the freezer for the processor. When I get the call, it's all bologna...MMmmmMMmmM

I debone and freeze mine right away, I don't hang them other than to skin and debone them. "Aging" is a fancy term for rotting, I'll pass.

I've aged mine for a lot longer than has been posted. I actually wouldn't hesitate to hang one in a cooler for a week.

LMAO... two weeks hanging in the right temps.. like a walk in cooler.. or cool/near freezingfall temps out here..

Cold enough out or a freezer I let mine hang a couple days hide off!

Here's a little food for thought.......Beef is sometimes aged as long as 30 DAYS.......If you can keep it cold, it will be fine for quite a while.

Let me add.....If ALL I was gonna do wa shave my deer cut up for burger or sausage....I wouldn't worry too much about aging the meat. BUT.....I like the really good cuts to be aged.