How long to hang

[Laserman1]

I don't age at all. Kill, process same day if
possible. I've had them hang for 5-10 days and can't tell the difference in the taste of meat except for the amount of loss of the dried out meat I have to cut off during processing.

 

[SinningSaint33]

Saw a video on YouTube where a guy fry aged a deer ham for 28 days. I killed a big old doe the day after thanksgiving. Put a ham in a seperate fridge at 36° and let it sit there for 25 days. Removed it, carved the "bark" off and cut into steaks. The most tender deer meat I've ever eaten.

 

[LanceS4803]

And some meat can be "aged" too long.
I was working in Chile and we had our weekly splurge meal (gotta save that per diem). As Chile is known for their beef, I ordered a steak. When it arrived, it smelled rotten. Like a cow died and has been in the field a week, rotten. Others at the table smelled it too. I just couldn't get past the smell and had to have the waiter take it back. He was greatly offended that I questioned the quality of their beef.
Order duck, instead.

 

[Squirle hunter]

Ya ain't eating nothing that smells rotten

 

[Madbowh]

I've always thought 3 days per 100lbs low 32-55 degrees of its in the 50s got to be cooler at night and in the shade.

Going by this 3 days per 100lb I can tell a big difference in the meat. I won't eat it if they a are not hung. I even have a couple processors that let me hang them and come get it to process myself for$20