My dad use to hang deer for a few days and then quarter it and put it in a freezer with the lid cracked open if we couldn't get to it right away and I dont really think it makes that much of a difference. I take my deer to my prosessor and he usually has it done the next day and I dont think it tastes any different than if it was "cured" for a few days. I have been told that if you remove the silver skin from the meat that it doesn't have that wild taste. One more thing for you to consider is to add about 10 lb of ground pork to your ground meat. Ido mine that way and it makes a world of a difference. Just my $.2