Do you like to hang your deer and how long?

ttt

Not deer, but coworker hung his moose quarters, ribs, etc. for 2 weeks. Inside his Unheated garage. All meat was covered in cloth bags. He's pretty happy with it.

Under 50 outside stays plenty cool in my garage for a few days but I don't really age venison. Usually just till I have time to cut it up. If it's that warm I cool it with ice in the chest cavity over night first.

I'm with Trap-setter under 50 and cut it up as soon as its cooled down a day or two

I only hang it til I can get it skinned and broken down into manageable pieces and brought in the house to be processed about 20-30 min maybe if that long..

Usually cut it up the next day. There is no need to age deer imo.

If the temp is below 38'ish and it won't freeze solid, I wouldn't have a problem letting a deer hang several days. I usually, even if chilly, butcher my deer within a couple days or so. Cool weather just means I don't have to do it NOW.

usually hang at least a couple days -- alot depends on temps. Dad got a deer on 10/1 and didn't cut up untill 10/8 -- in a cold room app 38 degrees. Deer don't seem benefit as much from hang time as elk and beef do.

Just long enough to peel the hide off it and quarter it.

I use the gutless skinning method.
All pieces minus the tenderloin gets wrapped in a bed sheet and stuffed into my beer fridge until I have time to finish butchering.
It's more about timing with the wife then worrying about the aging.
O ce one of us puts a deer down. We kinda go on a 2 or 3 day spree.
We prefer to butcher 2 or 3 at a time.

The more marble fat, the longer hang time. ( beef )
No fat marble, (deer) let cool long enough to firm up. Next day to a few days, to fit schedule.

I hang them 20 minutes or more.

Temp should be between freezing and 40 degrees for aging meat. Same for curing.

This