I just got back from a deer hunt in Idaho. I shot a 4x4 muley on a Thursday. We flew out of the mountain runway on Monday the 27th. Quartered the hind quarters out and boned out the rest into game bags. Got home on Tuesday. Took the racks out of the refer. in the garage and put the deer in it. Today I just finished grinding the rest of the burger. So to some it up my deer hung per say for almost 2 weeks total. I've always aged my meat for at least a week before butchering.

Once I get my walk in cool built I will be hanging all of my meat minimum 2 weeks!!