I was taught to hang it from the back legs, cut the head off just under the base of the skull and drain it into a bucket over night. I never heard of letting the deer hang until I started reading around here about a month ago. It makes since, I read a lot of beef processors doing it and makes the meat tender. I might try it this year if I can get the weather to cooperate. I mostly cut the tenderloins and back straps out, might take a roast or two, but most of my front and hind quarters gets ground for our own hamburger and sausage.