We have always dry aged our moose. We did not have a walk in cooler.
Typically timeline warm fall : moose was shot then quarter in the woods, carried out and hung that day or night. If really warm then skinned if not that warm then skinned in the early am the next day. Hang for a day, wash with water and cloth to get small hairs and any sort of dust off, hang a second day and then be headed to a cold storage, then once frozen off to the butchers band saw in a week or so.
Cool fall : same as above but hang as long as 5 days. We've only really butchered our own moose twice. This was a cool fall and hung for 4 and 5 days.
We've never had mold issues before. And our temps were well above 34F. I'd venture that for some moose hung for 2 days on a warm year it would have seen day temps in the shaded wood shed of 50F and night time temps of 40F.
The moose hung for 4-5 days on cooler years would have seen daily temps of 40F and night time temps of 25F. Never any issues.
That was before. Now I have learned a lot and it seems we did a lot of things wrong , just never had any bad results.
Last few years for moose and elk we have been skinning immediately and wrapping in cheese cloth. Hang for 2 days at most and butcher ourselves.
I do find reading the many wild game aging articles interesting. I just hope I never spoil an animal. Ever !