if i shoot a deer on saturday, ill skin it either that night, or first thing sunday morning, then cut it up on sunday. Then it goes into the fridge. usually takes a few days to get the meat sliced, bagged and frozen. my dad does that part, because i usually have to go back to college

I usually skin and quarter the same day or the next day. If isn’t cold 30s I put him in a fridge I have in the garage overnight. I put the skinned quartered pieces into garbage bags to inhibit drying out in the fridge. I know the local butchers let them hang for up to a week when backlogged. Meat always tastes great so I avoid long hangs, just doesn’t make sense to rot the meat, but each to his own. Knew one guy who hung them for 3 weeks and the meat turned black, he swore by it, I would not eat it.

I'll skin it asap. Usually let it hang over night if cool enough. If not it gets boned out and either put in the fridge or in a cooler on ice where I proceed to cut it up over the next several days.