How long to hang

[Igottanewknee]

we just hang ours up and skin them...then quarter them up or bone them out and put in our beer fridge in the garage for a while.  I've put a whole cow elk in a fridge by boning it out and a blacktail will fit with the hind quarters bagged and both front shoulders bagged and bone out the rest.  You can even still fit some beers in there if you work it right.  After 4 or 5 days just cut it up...works perfect

Boned out and on wire shelves stacked in beer fridge

About exactly the same as we do...

[JakeLand]

I like to use wire shelves ( I made ) and stack with a drip tray under each shelf to catch any drippings  I'll cut and vacuum seal within 2 days but before putting on shelves I thoroughly wash and trim all meat

[Mudman]

I understand arguments made but we have hung as long as temps allow.  Warm?  No hang just cool.  Cold 4-5 days seems perfect.  I absolutely feel a good hanging clean deer tastes way better then a sept boned deer.  As a matter of fact I have quit hunting Sept deer because I prefer to hang my deer in cold winter temps.  I am a meat hunter so this is important to me so much I don't hunt the hot weather recently.   

[bullfisher]

Another vote for not aging!
Had a meat cutter tell me deer dont have enough fat to warrent aging nor do enzymes break the meat and fat down the same as beef. 

[HntnFsh]

Another vote for not aging!
Had a meat cutter tell me deer dont have enough fat to warrent aging nor do enzymes break the meat and fat down the same as beef. 

Exactly!

[jagermiester]

I take the fridge apart. We fit two deer in our fridge this year hung for a week.

[jackelope]

Lots of beer drinkers here. That's good to see.
 

[Mudman]

So venison has no lactic acids?  No sugars in it?  It may taste better to some but aging is science and does help when done correct.   I confess to just eating some fresh backstrap that was delightfull, so maybe it is better.

[duckmen1]

All of our animals are processed as soon as we break the animals down. Gutted, hide off, quartered, then deboned, and straight to processing and into the freezer. Our meat turns out great.

[NOCK NOCK]

I take the fridge apart. We fit two deer in our fridge this year hung for a week.

In a travel trailer too.  Nice 

Lots of beer drinkers here. That's good to see.
 

 

Another vote for below. 

we just hang ours up and skin them...then quarter them up or bone them out and put in our beer fridge in the garage for a while.  I've put a whole cow elk in a fridge by boning it out and a blacktail will fit with the hind quarters bagged and both front shoulders bagged and bone out the rest.  You can even still fit some beers in there if you work it right.  After 4 or 5 days just cut it up...works perfect

Boned out and on wire shelves stacked in beer fridge

About exactly the same as we do...

[Igottanewknee]

Lots of beer drinkers here. That's good to see.
 

For a second I thought it said deer brinkers..... and I haven't touched one yet. 
And may I add, I keep the fridge between 34° and 38°.....

[hollymaster]

All of our animals are processed as soon as we break the animals down. Gutted, hide off, quartered, then deboned, and straight to processing and into the freezer. Our meat turns out great.

  Never bothered hanging.

[brew]

i don't put them in the fridge for "aging" as much as i put them in there so i don't have to worry about dealing with them for 4-5 days.  Take this last buck for example.  I took my son-in-law out deer hunting this year.  it was his second year modern hunting as he was raised in Michigan and came out here in the Military and spent 4 years combat in the sandbox and an additional 3 years there as a "civilian" contractor there. I really wanted him to shoot a deer as he never has before.  second weekend of the modern season as you know we had a big wind/rain storm.  On saturday the 21st we finally spotted a buck in a cut about 175 yards away at around 2:45 pm.  the remington pump action 30-06 that i gave him as a christmas present a few years back barked and his first buck was down.  It was raining sideways and it took almost an hour and 1/2 for us to drag that thing up to the road and gut it out.  by now it's a little after 4 o'clock.  it took us over an hour to drive out of the area we were hunting and i wasn't driving slow. got back to my house around 5:15 and i don't have the set up to hang/cut it up but my son does who lives 1/2 hour away.  called my son who lives in Lacey and told him we were coming in "Hot" with Larry's first buck. we took it there and skinned it/quartered it and after many congratulatory beers headed back to my house where we put the quarters in my beer fridge.  got up on Sunday morining and really didn't feel like dealing with cutting up the meat so i told Larry to go home and be with his family and i would cut it up during the week.  i spent last week cutting a little of it up at a time after i got home from work.  I got a free fridge of C/L and it is the best thing i've done in a while.  my work week is 4/10's and its difficult for me to shoot a deer and process it immediately rather than cutting it up "next" weekend after its been in the fridge without me worrying if its too warm

[Boss .300 winmag]

At least two months, then scrape off mold, cut, wrap and eat yummy. 

[PolarBear]

At least two months, then scrape off mold, cut, wrap and eat yummy. 

Sounds like what they do in Morocco.