I have always gutted the deer on the spot and then let them hang for 5-7 days depending on the weather. The 2 deer I shot on the Dec. 2 did not get butchered until this past Saturday. I know most guys do not have the ability to let the deer hang but I have always done so and it works well for me. I also skin them out the same day I bucther. The reason for that is if you skin them on Sunday and don't butcher untill say Wednesday the exposed meat turns darker in color and dries out a bit and I find that all this does is makes more trimming work when you start to butcher the deer. But I guess I am lucky living here because it has been relativly cold during deer season for al long as I can remember so meat spoilage has not ever been a problem. And speaking of good backstraps how do these corn fed goodies look?