When I bought deer from my old butcher (whom is retired and I can't get them any more) He would hang them for a period of time before cutting them up and packaging them..... Now he is not around, I want to kill a couple of deer here on the property for the freezer but I have no way of hanging them (no locker to put them in). My cousin in MS said that they had never heard of hanging a deer before they came here to TN - they would kill the deer and process it right away for the temp in MS would not allow it to hang outside a locker and they did not have one. So my question is - what makes the meat taste better? Hanging or not hanging and just processing?? :shrug: I want to can some of the meat so I don't take up too much freezer space, does anyone here do that? Got any tips or recommendations? I'm determined to get at least a couple of the garden munchers that ate my green beans!