Never heard of this and I'm not worried, imho. I used to cut up a couple hundred deer a year. The only reason anything had to hang in the cooler, is we didn't have to man power to cut it up faster. Meat will age just as well in a bucket as it will on the body (At the right temperature, meaning NOT frozen). And aging is way different than curing.

Actually, we didn't like them to hang. Venison being so lean, drys up so easy. And now that I think about it, by the time a deer hit my cutting table, it was usually days old anyway. It was unusual, even for me, to get a deer back to the shop in less than 2 days. So right there is your "aging" time.

Also, skinning a fresh one is a different sport than one hanging for a week and frozen. A 5 minute job with warm hands becomes a 20 job with frozen fingers. We didn't care if it was skinned or not when it got to the shop because all the deer got torched to burn off excess hair anyway.

Cutting up a fresh kill versus a frozen is again, no comparison.

And finally, eating a fresh kill is to die for.... I love cooking up a whole loin that marinated overnight or backstraps with my eggs. We always shoot one in the first two weeks of bow and eat it all season. It's a great tradition.

Every hunter should butcher one deer in their life. It's a wealth of knowledge and a great part of the journey.

Sorry for being long winded on this one....