I've done this the knuckle head way in the past, on cookie sheets flipping over every 24-48 hours for about 6-10 days. The time is too short (wife gets testy after a few days of this) and the air exposure is 50% what it needs to be. I'd like to do one hide on for say 3-4 weeks. I have a second fridge at the place in the woods I could use but don't want to permanently modify for this purpose if I don't have to. Please share your thoughts, especially if you've done this. My other thought was to ask a processor if I could rent a spot in the walk-in cooler for a month, but I'd rather not.

Coolbot and build yourself a small walk in. Insulated storage shed would work.

Folks do modify fridges or drink coolers for aging, they have wire racks and facilitate more air contact with the meat.
We do hide on and off, depends on temps when we harvest. Nice and cold - hide stays on. If it's warmish outside we skin and hang.

Thanks Wytex, I think I'll build one as part of my new shed when I retire on the property. I see myself taking breaks in there during summer months. In the meantime, I'm really hoping to try the extra fridge I already have.

When it starts to turn green, shave it and cut it up.

The processor I used years ago in Marble Falls would hang them hide on for 3 weeks.

Take all shelves out of fridge, but leave supports for hanging. Clean fridge well. Quarter deer. Hang a couple weeks. Meat is delicious. Yeah, hanging it whole carcas, hide-on for a month might be better, but I think that a skinned deer dries faster. And doing it my way is at least better than marinating it in its own blood.

You say that but I just saw an article on wet aging using vacuum sealed bags that made me want to give it a go this year. I’ll see if I can find the link.

Has anyone used the dry ageing bags? I bought some to try this year.

Found it:

https://www.themeateater.com/cook/butchering-and-processing/the-why-and-how-of-wet-aging-big-game

Deer respond very well to dry aging. I've had a hindquarter that had been aged for 6 months before, and it was excellent.

You can do this skin-on or off. If skinned, I'd recommend minimal cuts to cut down on the surface area exposed to oxidation, and therefore more loss. Keep the temps pretty low, like in the low to mid 30's. If possible, you do want a little bit of humidity, otherwise the cut will develop a hard outer surface, or pellicle, that will actually interfere with the interior drying process. You want a slow dry with a little humidity, some circulation and consistent low temperatures.

When ready, just trim the oxidized, dark outer layer and enjoy the cuts. The hindquarter can yield steaks from the eye, bottom, top round and sirloin tip that can rival the loin/backstrap in tenderness once they've been aged.

I have been looking for a process to my madness and i think i may have found something in this thread.

I use plastic meat drain containers, basically a three piece set with bottom tub, a drop in tub with holes in the bottom i put the meat into to leach blood out, and a lid. These fit nicely into a fridge i have at my place and i usually try to let this rest in the fridge for at least a week. I then trim all connective tissue off and vacuum seal, the usually straight to freezer.

I think i need to let rest once sealed in the firdge another couple weeks before freezing. Sounds like 21-28 days may be the magic number.

I have contemplated dry aging. Not sure i could get past the fuzzy crust that can develop.

Curious to hear how the dry aging bags work out.

I will have to keep an eye on this. Sounds very interesting.

My Dad dry ages his...he's of the opinion that 7-10 days is about perfect. He says anything longer takes some of the taste out to him...it's the meat turning milder and he likes the deer taste.

He hangs his in the frig like Lalo has above...except his frig is older and has the wire grate shelves to hang his meat hangers from.

Looks like the answer might be no. Please let us know of your results in a couple months or when your opinion on the bags has aged to perfection.