I think the main thing is to keep it cold as soon as possible, if wherever you are the high temps are near or below freezing, I dont see a problem letting it hang. Letting it hang doesn't do anything to help the deer, but if its cold enough, you can take a nap before cutting it up. (where i hunt the temperatures are almost always too hot by mid afternoon, so I try to get them in the ice chest before then) hot meat = rotten nasty buggy meat.

On a side note, I have this theory about why people think that bucks taste wild or gamey... People shoot a big buck. They want to show it off, so they gut it, but then they tie it on the the hood of their car, or back of their truck, take it to the processor or taxidermist with the skin still on. It gets hot. Meat thats not Frozen or Smoked tends to start to rot, and it spoils a little bit. And thats the gamey taste people talk about. Now, I have NEVER had a gamey tasting animal, buck or doe. Then again, ive never let the meat get hot or stay hot long after ive killed the deer. Is my theory, that wild or gamey taste is a direct result of poor care of the deer carcass after kill, correct?

thanks for your input