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

You mean to tell me you guys don’t eat the skin?
I’m gonna be the first one to eat the pelt and the antlers just to spite you all

If I ever get one

Lol

Always try to get em skinned and quartered soon as i get back to the garage. They go on ice in a cooler with the drain open. As for aging i cant really taste a difference on the does. I like deer though so it gets ate reguardless. Will generally cut the throat im the field and try to let them bleed out as much as possible. Will gut with the deer hunt from hind legs.