As you probably noticed I don't necessarily feel that the deer of today needs to be aged. However if it is to be aged, the best way to maximize the yield is to age it with the hide on in a cooler. This minimizes excess moisture loss than takes place if it is skinned first.
If I was to use your method I would chill the meat down as fast as possible by placing it on "bags" of ice and then covering the top with "bags" of ice also. After a few hours it should be cooled all the way through (Check the rounds with a meat thermometer). Once it was cooled all the way through I would wrap it several times with a plastic wrap, and then place it on ice in your cooler for aging.
I would check the internal temperature frequently to make sure you stayed as close to freezing as possible. Also avoid letting the meat sit in water for extended periods.
As far as paying someone to hang it in a cooler, that would most likely be as cheap as buying the bags of ice. In this area most places that process venison will let you store a deer in their cooler for $2 - $3 a day. I really believe this would be worth your while and you could still process it yourself.
Good luck.
Dave
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