AMEN Sea Wolf. Zerk, you and Rausch answer me a question: When was the last time you walked into a slaughterhouse and saw a beef cow hanging with the hide on? Let me answer: NEVER! That old crap of hanging deer to "age" goes back to the Middle Ages where meat was only eaten after the bones would twist loose. Now I'm not about to wait that long. Venison is no different from any other animal. You skin it immediately so that the carcass can cool inside and out to eliminate bacteria growth under the skin. It's no damned wonder some people won't eat venison: all they ever tasted was rotten meat. Meat (I repeat, MEAT, ) should be hung SKINNED in a cool place for 2-3 days so that the meat can "relax" and to ease in the actually cutting of the meat. I don't know of a single deer processor who takes in deer and puts them in the cooler unskinned. And if I did, I'd change processors.