[willy]

Hide on, otherwise you have to trim a dried layer off all your meat. Takes a little longer to get the hide off but it comes off fairly easy.
It used to be that we would get cool enough days late in Oct. for me to hang them but the past five or six years we seem to get too much fluctuation in daytime temps.
What I used to do was pull the hide, quarter the deer and put in big plastic bins whole in the fridge for a few days. But with does like these (around 95-110 lbs) I found it made no difference meat wise aging them or butchering them right away.
For bigger older does (120-150 lbs.) and definitely for larger and older bucks aging them helps quite a bit and the meat is much better.
What I do do is even with those I am going to age or bring to the butcher I pull the tender loins right after dressing them. Had a good snack last night and again today for lunch!
I also like to do the liver and heart. Mostly the liver cause the heart often seems to be a little messy LOL.
But last night with all the tracking, all the dressing and then all the dragging by myself in the rain I just did not have it in me. Plus it is usually just me and the wife now and it has to be done pretty fresh, next day at the most.