What are the temps like during deer season where you live? I usually just cut it up the same day and freeze it. If the temp is 40 degrees or less (all day and night) I might skin it and let it hang a day or two....I have found that getting it done ASAP is safer than putting it off and then not having the time to do it later.....then it ends up at the butchers.
I generally don't worry about `aging' my meat ... though perhaps for a leather-tough old animal it might be useful. In my opinion aging just gives opportunity for unfriendly bacteria, etc. to grow. I would be CAUTIOUS about putting meat in a plastic bag in the fridge or cooler - keep things breathable until you freeze it. Some strange anaerobic things might occur, otherwise.
How many times have you wished for a better view across a clear cut, an agriculture field or down a powerline?
Ever wanted to get a little higher to try to get above a deer’s nose?
Have you ever wanted a taller stand because… well… just because?
Here is an example of a stand I made a few years ago and it has some very real advantages and a few disadvantages.
commanding view from the stand
able to accommodate two hunters, perfect for parent / child hunts
hunters are well...