How long can one hang below 40 degrees?

Buddies up North used hang em for days.

I’ve had 2 hanging for a couple days. Better to have the hide pulled off or leave it on?

Hide left on until you are ready to cut it up.

Do you have to cut the dark meat off, if you hang em with the hide off?

Days …

Yep, and I prefer it skinned out.

X2

Well I hadn’t done it in a long time. I took the hide off. I thought it would be harder to get it off with it froze. One has been hanging 48 hours the other almost 24. We use to hang them in a cattle trailer so the critters couldn’t get to em. Was thinking if it weren’t below freezing, it would start to dry out in a certain time frame…

In years past..they hung at our house from thanksgiving to febuary with the hide nocked off..if it freezes at night an dont get out of the 40’s durin the day…they will be fine for a very long time..they will turn black an the amount of usable meat will go down..but..it will be very fine eatin..theyll mold too if they are kept inside somethin..we had deer that got killed in january in texas still hangin with the hide on them in our walk in cooler in june..they were moldy but the cooler was around 37 degrees..we cutem up an processed them..nothin wrong at all with them..an the tenderloins on them things..my goodness..they had that earthy taste like aged beef..wrapped in thick sliced bacon..better than any filet mignon you could buy..im in favor of them hangin..a long time if possible.

It's no different than aging beef, except deer usually don't have a solid layer of fat covering them. I let my last beef hand 21 days. I let a deer hang 5 days once and it was the best dear meat I ever had. I don't have a walk in cooler, so I had to dress it when the weather warmed. Yes, cut the dark, dried out layer off.

Couple weeks but it's easier to skin when it ain't frozen...

In addition to a whole deer, you can put a roast or loin in the fridge on a rack over a pan to catch any dripping blood and let it age for a few days. Trim off the outer rind when you’re ready to cook it. It does improve the taste and tenderness to me.

10 -14 days is what we do, but that's not the entire deer just certain cuts. Whole deer should work too

I'll let em hang, with skin off, as long as the weather is low-40s or lower or when it's time to go home.

As I have had bugs buzzing me while shivering with ice in my beard, I would not leave one hang without hide on and wrapped in a sheet. Also, take the tenderloins so they don't dry out.

Personally I only let them hang an hour or so before aging in the cooler with frozen jugs.

Here's a good video from The Bearded Butcher. These guys do some great videos on processing your own deer.
Dry-Age a Deer Carcass

I don't hang the whole deer ever because it's always too hot here, but to age them I'll keep the whole quarters in an ice chest a few days, and then process it all out and vacuum seal everything ready fro the freezer, but then just keep it chilled in an ice chest for another week or so. Makes for some awesome Venison!

I cut then up , put in big pots in salted water , place in fridge couole days till I wrap and freeze it.

Leaving the hide on keeps the meat from drying out as fast. I've hung them for a month in a walk-in Cooler.