The guys here suggest 10 days, but that can very with the age o the animal.. I no longer cut up my elk, have a local guy do it.. He likes to let them hang 10 days...
Some of the best meat I ever had was when I lived in another house here in town. It had a huge old garage.. One year I killed one later in season.. We just hung it and cut meat off as we needed it.. The meat got ice crystals in it but it was the best.. Worked ok til it got really cold and froze hard as a rock...
