Depending on the temps, below 40 I'll hang a few days. If getting above 40, I usually bone it out and put in a cooler with ice for a few days. This year, I shot a buck on the 13th. Temps were in the upper 20s at night to mid 40s during the day. I hung it up in the shop (no heat), opened the doors at night, put a fan on it to move the cool air, skinned the second night, cut out the tenderloins and cut up on the 16th. I imagine I could have hung it longer. But, I don't like to chance it spoiling too much. And I dont like letting it dry out too much. (I should have cut out the tenderloins immediately but was pressed for time.) The loins and tenderloins will be grilled or fried. The rest has been cubed up and will be canned.
Would it make a difference to cut it up sooner or let it age more? I have no idea. But I did slap some loin steaks in the cast iron skillet last night...and they were Fantastic! My wife said they tasted just like beef.
I have hung a deer as long as a week before when it was cold enough. For me, I have had the best results when I process the deer myself. I will never take a deer to a processor again.
FWIW

Outside with the hide on 5at45. Five days when daytime temps reach about 45.

When it’s ready cut immediately.

Osky

like 2 weeks if temp is controlled

Here's what you need to know: https://www.themeateater.com/cook/b...t-you-need-to-know-about-aging-game-meat

At those temps 2 days tops

My club has a walk-in cooler from a refer truck. I hang every deer I kill, if even just overnight. Cuts so much easier when the meat is chilled all the way through, plus ice never comes in contact with the meat and the meat is not soaked.

I grind nearly all my deer into burger. A two-week hang time is ideal Anymore and the burger begins to get mushy (too tender).

For roast, I like three weeks or until the meat begins to feel tacky. At three weeks the meat will be very tender.

All our deer are hung with the hides off. Every carcass is thoroughly washed, which accelerates the cooling process. A big fan in the cooler is a must. Temp is around 40 degrees.

Aging venison ain't like beef in my opinion. I cut it up and put it away asap.

If you’re canning it, I would cut it immediately if I could. The only reason I age anything anymore is because I am pressed for time…. I don’t like letting deer hang above low 40’s for daytime high. That is hanging in the shade too. Really, I cut them up usually the next day anymore as long as it’s cold enough to let it hang overnight. I never saw much difference in quality when I used to age them..