No....You're not on the wrong site or thread. This does pretain to Deer Hunting. After Shooting, Field Dressing and transporting your Deer home.......NOW WHAT ? The majority of people believe, me included, that venison should be AGED just like good beef. This involves letting the carcus hang to let the natural enzymes work on the meat. But some guidelins should be followed. Tempeture is a major factor for me. General Rule of thumb is if the outside tempature is going to get above 55 during the day for 2 days in a row....I dont do it. I work up the meat right away, at least in small enough pieces to store in a refrigator until final processing. I pay close attention to the weather forcast for the following 7 days after taking a deer. If its forcasted to be below 50 day/night I hang the deer in my barn. I use a Body-Bag made to cover deer (again sold in sporting good sections/stores) In this tempature range I remove the hide right away. If its going to be above 50 I will leave the hide on. this helps to keep the carcus cooler. But still enclose in the body-bag. The bag helps keep off flys, other incects and dirt and other stuff. Length of hanging time, if the weather is right, varies with personnel preferance. I like between 3-5 days. Some go as long as 7-10 days Good beef is aged 14 days.....so your decision. I always hang in the barn or under cover. You dont want it to get wet. Moisture promotes bacterica growth....KEEP IT DRY !! Now if take your deer to a processor, he will hang and age it for you. Other than volume during deer season thats why you dont get it back right away. Some processors will even rent you space in there cold room to hang your deer for processing by you later.