I have a friend who has an actual meat locker out of a old grocery store in the back of his barn. He use to be a butcher for years and when the store closed he got all the equipment, cooler, grinders, saws etc. I have let a few hang in there for 2 or 3 days. But honestly the way I was brought up doing it and will continue to do it is as follows. Of course I gut it as soon as possible after the shot. When I get home I go ahead and skin it and butcher it, I place all the meat in a plastic tub or cooloer filled with water and pour table salt over it. I change the water the following morning rinseing off the meat. That evening when I get home from the woods or that " W" word lol I drain it and do the final trimming of fat and silver skin and package it and stick it in the freezer.

I have done it like this for 24 years now and my dad has since he was a kid. t all comes down to a matter of personal preference, I know have alot of friends who used to hang that now will soak after seeing me do it and some that say the only time to soak is to remove bruising/blood clots. I hope this helps