Fur on, into the cooler for 1-7 days. Make a few cuts, then peel the hide off with a winch.

I skin them as soon as I get home. I only age them if it’s a mature buck in rut, otherwise blacktail are good to eat as soon as they hit the ground

I skin then usually cut up a few days later. Two years ago I got a place with a walk in cooler but an unheated building with a walk in cooler in Sask is no good. The best deer roast I ever had was off a 6.5 year old buck that I let the roast age in the fridge for two weeks. Once I get heat in the building my cooler is in I’ll hang deer 10 days. That’s what I hang my moose and elk