I hunt near Jonesville SC, I get the guts out and get the animal in the cooler or on iceassoon as possible. I'm a firm believer in getting the blood and fat out of the meat to better its taste. Ive changed the minds ofmany "Wild-Meats Virgins" as to the Gamy taste ofwild meats and keeping them coming back for more.I have been hanging and processing my own meat for about 10 years. I learned From an old country butcher who was in business for over 60+ years. I prefer to hang my animals with the skin still on. This keeps the meat clean andacts as an insulator. (The skin keeps the animal warm while he his alive and helps it stay cool once you've got him hung up.) The skin alsoacts an air tight wrapper preventing the meat from darkening and drying out. I generally hang my animalsby the neck or by tyeing a rope around the base of the rack. Hanging the animal hams down allows anyblood and bloody water to drain from theabdominal cavitythrough the opening at the ass end. (Its the Blood and bloody water that speeds the spoilage of meat.) I also cut the legs off at the knee or hock joint to allow blood to drain from the large muscle groups.I hang the animalfor 7 to 8 days at a controlled temperaturearound 45 degrees. ( Many sides of BEEF hang for several months to age forPRIME meat.)This temperature allows the SAFE bacteria to grow thus tenderizing and adding flavor to the meat. Around day 4 or 5 you will see the formation of a Grey mold on the exposed areas of the hams by the abdominal cavity. This is NOT a sign of spoilage it justgrows from being exposed to Air and high humidity. (This is the same mold that forms on Country Ham and chesses.) You just wash it off when you butcher your meat.By hanging the animal this way you will notice aconsiderable lack of blood and mess while butchering. Your meat will also cut allot easier and neater using this method. Not to mention that skinning is just a matter of cut and pull. NOTE: You'll need to remove the "Inner loins" prior to hanging, they will be exposedto the air and will dry out quickly. There is allot of discussion personalopinionabout Temperature and and hang time.This is the system that works for me. Ive been doing it this way for along time, no one has died and many people have commented that my deer doesn't have a "Gamy" Taste.This method is mainly for deer, if you don't have access to a large cooler you may want to invest in a couple of used refrigerators and quarter you meat to hang.This is all done in the pursuit of delicious wild proteins. Good luck in your future hunts and continue being a bringer of meat.