When I lived in Maryland you rarely got more than a night to hang a deer and usually not that. I always boned them out pretty much immediately. I have some nice big flat pans that I line the bottom of with blood absorbing pads I make with papertowels and wax paper. I put the meat on the trays and wrap with saran wrap. I put them in the fridge for 3 or 4 days minimuml, then trim again, cutand vacuum pack. My brother has a couple big old refrigerators he either replaced in the house or picked up cheap out in his garage. If weather turns warm he just quarters and throws the pieces on the rubber coated wire racks inside the fridges. In one he took out most of the racks and stands the whole hind quarter up in there. The other he has the racks and lays in all the other stuff.