Actually I take the hide off and hang it in my walk in cooler which I cool with a good window air conditioner for 3 days before cutting them up.I think it helps the meat to start the break down proccess and makes it more tender.i try to keep my cooler between 45 and 55.I have also read many stories about guys hanging theres for a week in caves.Which were about 65 degrees to help the meat tenderize and such.I have never had a problem with my deer meat going bad.I make sure to wash it out very well first.When it gets colder and there is no need for the cooler to be running then I leave one of the doors cracked to allow fresh cold air in.Have to keep it closed enough so the cats and dogs cant get in.Had my dog eat the whole front half of a deer off in 3 days a couple years ago.Talk about mad...........