We have a professional butcher of 25 years in our hunting camp. He is a proponant of washing out the cavity of all blood and any other contamination that may be present and then throughly drying the cavity so it has no moisture inside of the cavity whatsoever. We use the Outdoor Edge spreaders to keep the cavity open to the air.

P-h-w
Hanging a carcass here is out of the question.

We all have differing methods. We each think ours is best.
I get mine gutted ASAP! I don't wash 'em out. Ain't necessary and water increases the chance of spoilage.
Once I get one home, I snatch the hide off and they go in the 'fridge until it's chilled through. I immediately process and freeze.
My deer tastes like, well, DEER! It's NOT gamey, but it doesn't taste like beef either! Beef is a lot cheaper! LOL!!!
I also make a breakfast sausage and a smoked link sausage.
I motorized a No. 22 hand grinder and built a smoker. It's all pretty simple, just requires a little "sweat" equity.
Nobody here undetstands, but I use a gutting cradle and a pair of "lopping" shears for field dressing. Zip, pop, ching! It's done quickly and with little effort.
Rest assured, what I toss out the back door, few people would find useful!

When I worked for the meat Processor we never washed anything,nor did we age any deer. But after years of doing it wrong I changed my process habits around quit a bit. After field dressing we always wipe the cavity clean with "Dry" towels. Clothe prefered ,but paper works. We use a game cart to keep it clean while transporting back to a vehicle or the barn. The deer is then hung for anywhere from 7 to 10 days depending on what else is happening at the time. I have a room setup just for hanging deer. 10x10 12 foot high insulated with R20 blue board and foil backed insulation covered with drywall. I have 2 a 20,000 btu airconditioner mounted at 6 foot on a vented wall that is set at 50 degrees and on manual. This way the aircondition runs continuosly instead of reaching a tempiture and shutting off. Then I have 2 fans, 1 above and 1 below to circulate the air. Air flow is important. I leave the skin on during this hanging period. After 7 days I skin the carcass out and scrap away any hair that sticks to it. The rest of the hair I shing off with a propain torch starting at the highest point of the carcass, usually the hind quarters. I dismember the front legs without cutting bone. I then cut the back straps out followed by the ribs and neck. Then I cut the spine in half starting at the lower section first, followed by dismembering the hind legs at the spine without cutting bone. I have a self leveling gambel which helps a bunch.If you don't have one of these, find one, as they are a wise investment( $40).Everything goes into a large aluminum meat pan. From there I wash every piece by hand and seperate any blood soaked pieces. Cut all the fat off and bone the entire carcass. Bone & Fat is what gives the gamey taste to wild game. It is not like beef or pork. Fat filters the blood just like the liver does only everything is trapped in the fat. (NASTY) I put all the meat into a strainer and let drip dry as much as possible and then wipe dry with a "White Cotton Towel" and finisg process whatever cut I intend on using and the rest gets ground into burger. Which is almost everything including the backstraps(I know this will erk some) on the first 2 or 3 deer we get durihg the season.Mind you though there is nothing added to our meat. no fat from pork or beef. Straight meat. If you add other fat to your deer it will only keep for about 6 months time. Add as you use only and it will last at least a year. Never in my house though because we do not buy beef.It takes a few extra minutes to process this way, but you never have bad meat. I do not recomend washing the carcass with warm water of leaving it hang dry either though. It has to be wiped dry or it will create bacteria fast, like overnight fast

What climate are you in bubba? Do you have to cut up in one day? We've got a walk in cooler we hang in for a week or so, which I always assumed was fine. (Havent been sick from it yet)Am I doing something dumb?