having been a meatcutter off and on over the last 30 years or so I can tell you that aging your deer more than a day or two is a waste of a lot of meat. First of all aging needs to be done under a specific set of conditions! not hanging from a tree in your back yard, the temperature needs to be between 36 to 40 F, the humidity needs to be controlled and you need to have adequate air circulation, if your temperature is too cold the bacteria is dormant and is unable to break down the enzymes in the meat, Too hot and the bacteria grow too fast and yor meat isn't aging it's rotting. If your cooler is too damp or doesn't have adequate air flow your meat is rotting, the only meat that ages well is beef because it has an adequate cover of fat to protect the meat, deer meat usually doesn,'t have much fat so the outer layer turns brown and must be trimmed off. I cringe every year when the whole aging thing comes up! Warren Anderson has a book on aging meats but I think the only two things he recommends aging is beef and duck. The best thing you can do for your meat is to get it out of the woods and get the hide off so that it can cool down, after it cools for about an hour i break them down into big pieces, then I take a cooler, put a bag of ice on the bottom and leave the drain open, lay a plastic garbage bag on top of the ice and lay the chunks of meat on top, on top of that i lay a layer of the frozen Ice packs that they use for coolers. Now within an hour or two your meat will be chilled! Go have a fews beers and call your friends and you can cut your deer up over the next day or two.