I started in the 50's in New york. Everyone hanged for a week....
something about enzymes. I have evolved down south and NY, to fileting the deer on the spot of kill... I cannot tell the difference, as long as the meat is cooled soon. What I can't figure out is all the pics here in the south
with the deer not gutted....in a truck, back yard, etc. = Yuck! Of course I hunt deep, and shun 4x4's... But above hanging, I recommend gutting
immediately. The meat must cool asap!