I have been hanging them head up for over 20 years and had no problem with fluids gathering in the hams. Once I did hang a buck head down, and his head swelled up big time from retaining fluids there. Usually, if you have cut around the anus, the fluids drain out nicely through that hole.

It is easier to butcher if you hang them head up. The carcass just hangs there as you take off the hams, shoulders, backstraps and burger meat. Then, after your done, you lower the rest into a truck bed and dispose of properly. If I'm going to have the deer mounted, I lay him on a clean surface in a cooler so the cape doesn't stretch.