How long do you like to hang your deer with the skin on ? Temps are mid to low 30s with highs in mid to upper 40s.
Under the awning in the shade. What gives you the best results. I normally skin right away and hang 2 weeks.

Skin on 1 or two days then cut up. Grind, tenderloin, backstrap and roasts for me. No need to age for me
You'll get every answer under the sun; seems to be lots of personal preference and reasons on these threads

Skin asap, hang overnight or maybe two nights then cut up.

Skin asap. Bone asap. Put in freezer bags then either ice in a cooler if camped or if home store in a fridge at 36 degrees for about 7 days then process and freeze. Absolutely no gamey flavor done this way.

Skin on, temperature-permitting, 7-10 days.

Log on the the university of Wyoming web site they have done a lot of research on hanging game meat.

Skin asap and cool meat down. Cut as soon as meat is firm. Deer don’t have same enzymes as beef. Aging does not break down the nonexistent enzymes so all hanging does is create waste in and tant. Feel free to eat at whatever stage of decay fits your taste

AMEN !!!!

X2

I was afraid you were going to ask head up or head down!

So which is it, and does it matter?

I skin as soon as I can, hang over night.

Than cut them up after morning coffee, cuts and roast get packaged.
Just bag up trim, and grind it up for burger and sausage later.

This year is hard to find beef fat and pork fat for mixing in.

Head down here

I could never figure out how to separate the head from body , bag , and leave hanging , when hanging from the head ....

I hang them from the head while aging. I flip them head down and hang them from a gambrel to skin and quarter.

I've always hung them from the neck, as that's how I was brought up. Former co-worker informed me a year or two ago that that way is "old school"...? I don't see why either way would really matter much. I usually just take off a quarter at a time for deboning and processing while the carcass hangs. Might not get to hang it this year though, with opener this weekend and next weeks temps in the 50's.

Here's old school for sure. 1950 something

Poppicot. Deer do have enzymes in the meat that benefit from controlled aging. Are they the same as beef, probably not since a deer is not a cow, but they have enzymes. As mentioned above, univ of Wy has done the research. If you have better science that you can point us to that backs up your claim, please do as I always open to learning something new

I skin asap, then let hang up to three weeks. Ok let me have it, lol!
I do not let them hang with the skin on.

Just did one.
Hung and skinned 3rd day , Lows 26 - 32 both nights.
Looked perfect to me.