Wild meat is a little different. The ageing process when hanging is basically the rotting process. Beef can hang for 3-4 weeks as it's marbled and covered in fat. Wild meat does not have much marbling and generally not a lot of fat. I cut my wild meat generally the next day or day after as most of it is going into sausage, hamburger etc. Keep the nice cuts for steaks and roasts etc. I know guys will argue me on this but this is what I have done for years. I used to be a meat cutter and owned my own meat shop and still cut about 10-20 animals a year for myself and friends. When I worked in the business guys would come in and say hang my moose for 3 weeks! Told them my thoughts and did not have a problem as they trusted me. One guy fought the issue and I said ok come back in 3 weeks and when you see the dried out black hard skin all over the moose and some slight mold you can put it back in your truck and take it somewhere else! He came back about 2 1/2 weeks and loaded it in his truck as it was starting to stink my cooler up! He even apologized and agreed wild meat does not need to be hung long. The key to good wild meat is no different than beef! Don't chase your game 4 miles across a field and over a river and then shoot it and wonder why your wild game tastes so wild
. I generally get my deer early morning while they are walking to there bedding area and they do not know I'm there. Hope that helps. 
Wild meat is a little different. The ageing process when hanging is basically the rotting process. Beef can hang for 3-4 weeks as it's marbled and covered in fat. Wild meat does not have much marbling and generally not a lot of fat. I cut my wild meat generally the next day or day after as most of it is going into sausage, hamburger etc. Keep the nice cuts for steaks and roasts etc. I know guys will argue me on this but this is what I have done for years. I used to be a meat cutter and owned my own meat shop and still cut about 10-20 animals a year for myself and friends. When I worked in the business guys would come in and say hang my moose for 3 weeks! Told them my thoughts and did not have a problem as they trusted me. One guy fought the issue and I said ok come back in 3 weeks and when you see the dried out black hard skin all over the moose and some slight mold you can put it back in your truck and take it somewhere else! He came back about 2 1/2 weeks and loaded it in his truck as it was starting to stink my cooler up! He even apologized and agreed wild meat does not need to be hung long. The key to good wild meat is no different than beef! Don't chase your game 4 miles across a field and over a river and then shoot it and wonder why your wild game tastes so wild. I generally get my deer early morning while they are walking to there bedding area and they do not know I'm there. Hope that helps.
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I alway let em hang a couple weeks at minimum in the walk in cooler.
You make your skinner or buy it.
My dad makes them and they are heavy duty! Moose, elk or deer no problem. Sells for $350 but he is in Saskatchewan.
