How long would you let your deer hang before working it up?

Honest
A few hours, a day or a week.
Depends on.how busy I am.

Depends on the temp, and what else is going on in my life at the time. Sometimes they get cut up the next day, other times it is 3, 4, or 5 days.

As long as I can if the temp doesn't get much above 40 or way below freezing. Up to 9-10 days if possible.

Left to hang outside with the hide on, 5 days if daytime hi's are 45. Adjust up or down from there. Pinch the meat and smell, it'll tell you when it's time and when it is get to it.

Osky

as long as it takes to find my knife.

till the meat is cold and hunting is over for the day.

I have done some before fully cold but they don't cut as well.

As long as you can. Keep it cool and dry. Look up aged beef.

Have read that aging game meat doesn't work the same as beef. That being said, I've had some pretty good aged game meat.
mt

Yep. I like about two weeks

It gets too warm down here to let em hang outside but I like 7-10 days in a walk in cooler. But usually everything gets quartered and into ice chests pretty much as soon as you skin it here. I just processed 3 that I left on ice draining for 10 days.

I have hung big Deer for a couple weeks. High temp for the day in mid 50s doesnt hurt if your hung in the shade or building that gets fresh air.

Small Deer I usually cut up in a day or so. I hang from back legs.

24 hours here...its usually because the hunting crew all pitch in and help the second day ...so we butcher together or lose the help.

This is what I do. I have did quite a few that I kept on ice draining for up to 3 weeks. I butcher some for friends and family and they all say how tender and good the steaks taste. I think it helps on the game taste as well.

Minimum 5 days above freezing and below 45. Don't count days below freezing. If its gonna be above 45 it gets quartered and put in the beer fridge. I had one that hung in the garage for almost a month with the hide on because it never got above freezing for about that long. Still tasted good.

Depends on time of year. Sometimes just one day then into the refrigerator.
I have had one hanging for 5 days now and picking away at cutting it up.

I like to hang them for a least 4-5 days. Aging makes a big difference!.
I love this time of year I can shoot a deer with my bow and hang it up and start taking a meal a day off it. The meat in noticeably better after a few days and just gets better.

Red get on the university of Wyoming web site, they have a great write up on hanging wild game and it is based on science. Bottom line is if you don't have the right conditions for hanging and aging you could be setting your self up for heath risk or a bad piece of meat. Based on the information they provided I use super care in handling my meat in the field. If possible I get my carcass out whole and use a skinning pole that goes into my receiver hitch to skin it on. I then quarter the meat and discard any bloodshot or contaminated meat. When I get it back to the ranch, I wrap it in saran wrap to keep it from drying out and hang the quarters in a refrigerator 7 to 10 days at 36 to 40 degrees. Always get compliments on the final product. Serious though get on line and check out the info they have produced. There are several other sites I used and several refer to the University of Wy. info.

My club has a walk in cooler with lots of air movement. Cooler was one the body of a refer truck. A week produces good results for me. Two is OK. One year I did three weeks and then ground it. Was a little mushy. Maybe I used the wrong plate.

Hide off promotes faster cooling and drys (ages) the meat faster. I always skin before gutting, often within 15 minutes of the kill. I rinse my carcasses thoroughly to clean and promote cooling, then NEVER wet the meat again. No soaking required. My meat looks like beef.