In the early Bow season if you take a deer in the evening and have to store it overnight until it gets processed,how do you keep it from spoiling? Do you process it right away or do you let it hang overnight or as some recommend for at least 4 to 5 days. I would hate to lose my meat by not presserving it correctly or have it be tough or taste bad because I did'nt let it hang long enough to let the blood drain.