untill i get the time to cut it up

My doe from this year has been hanging for 10 days so far. My cousin has a walk in cooler that stays at 37-38 degrees. We butcher our deer together, but right now he's in wyoming hunting elk, so whenever he gets back. I had this same question awhile ago, but I was told by many people that as long asyour walk in coolerisunder 40 degrees, you can wait for long periods of time, up to a couple months. I wouldnt wait that long personally, but that is because I wanna start eatin!

This statement is one of the biggestmisconceptions of aging, is 100%false, and is precisely what you want to avoid. Bacteria breaking down meat is called rot, not aging. No one wants rotted meat. If you let the carcass exposed to air at temps much above 40-45 degrees, you will encourage bacterial rot.
What you want is to have the deer in a refrigerated state so that the natural process of enzyme production including lactic acids begins to breakdown fibrous tissue such as muscle. Lactic acids along with other enzymesare the source of the process that makes the meat more tender and begins about 24 hrs after the kill and continuesup untila week or two after the kill.Any longer hang time isunnecessary, but not harmful as long it is in a controlled temperature environment. Bacteria is what you are trying to avoid.