Hi folks. Need advice on hanging deer. How long and what temperature?

We used to hang a skun deer for 5 to 7 days at less than 40 degrees, but usually it will freeze the halves nowadays, in our set up, so...just a day or two and butcher.

Gutted deer hangs 5 days with daytime temps around 45. Skin on. Works out pretty close to what Les said.

Osky

Cut a soon as it is cold all the way to the bone

The reason the Europeans hung deer was to enhance the "gamey" flavor of the meat. The reason Americans hung carcasses in coolers was to tenderize the meat. In the current era, it is rare to have a deer that is so old it would be tough and needing tenderizing.
I butcher a deer as soon as I gut it. You will obtain much sweeter and meat more of the quality that you prefer as no one likes venison that tastes aged.

Just make sure you wash the deer out, get the hide off and keep your knife away from the glands on the legs, and keep the hair off the meat. Heat is what makes meat taste stronger.

The worst meat I have ever eaten was a cow elk taken around for pictures for few hours and a bull buffalo hauled to the butcher with the hide on. Both tasted like dung literally.

Get meat cooled, that means the hide off, and the cavity washed off so the blood is drained. Processing the same day, also keeps the meat from dehydrating, which again concentrates flavor which is what most people do not want. This will give you the best steaks and the best meat for sausage.

my Great grandfather used to hang deer 7 days no matter the temp granted norther WI in November is seldom warmer than 40.

now we hang them only till cold then quarter and de-bone. that spends about 2 days in a cooler in large zip-lock bags before I rinse , trim , and either grind or cut into stew meat. then vacuum pack.

My great uncle thinks it tastes much better this way , he wasn't such a fan of the 7 days no matter the weather , I can't say I have tried it that way.

Think refrigerator temperatures. Bacteria can grow at temps above 50 degrees. A week is pretty standard... some people will hang for 3 weeks at 34 degrees, but I've never done that. A week around 35 to 40 degrees has always been good for me. If temps aren't consistent enough to hang, you can quarter it and put it in the fridge for a week.

For me, as soon as i get it home, hide off, wipe down, and process.

Needs at least 12 hours to let rigor come in and go out. I like to hang a skinned carcass a couple weeks. The outside of the carcass gets a rind on it. Like jerky. Rind seals it up. Needs to stay cold. I don't have a cooler and often weather dictates when I butcher. That rind gets trimmed off after steaks are made. If you just wait 12 hours, only silver skin and fat needs removed. At least I remove fat. I don't like deer fat.

hang for 12 - 24 hours but only in 45 degrees or under. Then cut it up and enjoy.

I bone out in the field--no gutting. Get the parts cleaned up at home so there is no hair and absolutely no bloodshot meat. Then stack up on cookie sheets, cover with plastic wrap and placed in a second refridgerator downstairs. I usually leave it 5-10 days. Keeps from drying out and with all bloodshot meat having been cleaned prior, there is hardly a drop of blood on the cookie sheets. That gives me time to cut, grind and wrap whenever it is convenient.

I hang them until cold, usually around 12 to 24 hours...Naturally let's the heat out. Then cut it up.