RE: ? for hunters that butcher their own deer
I've skinned and butchered 37 deer this year.
Some I do right away, some I let hang for a day or so, but I let them hang with the hide on them unless I wrap the carcass in cheesecloth.
I don't do burger tho. When I'm done you have 2 shoulders, 2 tenderloin, 2 backstrap, 1 neckroast, and either 2 hams or a lot of steaks.
One deer = 1 hour. Skin, quarter, cooler, cut, vaccum pack!