I don't know what book your dad may have read that in because from what I understand, and I could be wrong or misinformed as well, is that you need to remove the hide as soon as possible to allow the meat to cool ASAP. Many even take more of a step and put ice bags in the chest cavity to cool it further. The longer you allow the hide to remain on, I understand the gamier the meat will be.

Once the hide is off and cavity cleaned, you then can allow the meat to hang and set up for butchering.

I also understand you shouldn't water down the meat to clean it, rather you should wipe down the meat with a rag or burn off the hairs with a torch. I don't do this however but I do not use a water source either.

I skin my animal ASAP and then allow the meat to hang a couple days if the temperature allows, if not I'll debone and put the meat in my spare refrig for a couple days, I clean the meat then right before bagging and freezing.

I've also read something that I could never do. A butcher wrote where venison should hang until mold starts, the mold should be wiped off with a rag soaked in vinegar and then it was aged properly. NOT For this bowhunter, if it's green, it's gone!...[&:]