RE: Fat and very tasty
I'm more of dmurphy's ilk. We use to hang a deer for close to a week, in the hide, when I was a boy. Back then our deer were mostly killed during the one and only 1 week firearm season. That was late November and winters were colder then. Since then I've had to deal with bow and early muzzleloader weather, warmer winters, and deer meat. I've not been hanging them and they're really good anyway. But I've also grown more particular about the deer I kill. That's a luxury, I know. I'm basically of the belief that, where I live and deer are crop fed, I probably could not tell the difference in hung or not hung, in a deer under 3 years old. A deer that is tough and chewy, would have benefited by hanging, IMO. The time to make that decision is when skinning. If you'er cuttin' every time you're pullin' better hang 'em or you won't have nuttin'.
This is making me hungry.