I also hunt in the UP and it is usually plenty cold to let a deer hang for a day if it needs to. I have never been a big fan of letting the deer hang for days on end before butchering it. We do all of our own processing and it is really not a hard process. In a different post, someone had mentioned that you would never think of hanging a t-bone outside for days...so why do it to a deer. I have to agree with that post. I think that "gamey" meat can generally be blamed on the handler. A properly cleaned and trimmed animal is the best way to deliver quality meat to the table. Processing when still warm is best way in my opinion and then removing all silver skin and fat.