Its very interesting about the topic of skin the deer or not, I really don't understand the logic, unless the temp is hot and you need to cool the meat quickly, why such a rush to skin it. I here that it makes the meat taste bad if you don't, If that was the case the meat would aready be bad, didn't that deer pack that hide and hair around for years before you shot it. I have never heard a good reason to get it off quickly, we never skin the deer untill we are ready to cut it up. unless like I say the temperature is such you can't cool the meat fast enough. Waiting to skin the deer ensures clean meat, keeps the dirt off, the outer layer does not dry up and require lossing meat. We have cut up hundreds of our own deer over the years, the seceret is to keep the meat clean, wipe the blood off, and when you cut up the meat make sure all the dirt, grime, slime and whatever are discareded, Our meat is always top notch, rarelly does it taste wild. I can always tell when venison was not taken care of properly because you will taste it. For heavens sake, shoot your beef in the feild, skin it, drag it to your truck in the mud, skin it quick and let the outer layer dry up and get crusty, see how that meat tastes, A butcher however skins it and puts it in a clean controlled area which is good. thats just my 2 cents.
