Also, the vinegar will wipe away the little mold spores that develop.

I try to hang for up to 10 days, but alot of times I'm going on multiple hunts, and I have to get the deer processed within a few days of the kill cause I'll be leaving again.

Another thing is I hate the hard dry crust that the meat will develop after several days. I don't like trimming it off, plus I love wild game so much I hate throwing anything away. If the situation allows (location of kill as well as weather) I will hang the animal with the skin on, even when quartering and packing out.