^^^^ +1, I'm with you !
Gut, Hang with skin on, clean with water vinegar solution, trim bloodshot areas & thoroughly clean with water vinegar (again).
5-7 days later, skin, wash with water vinegar solution again, break down, butcher to our "exacting" standards, vacuum pack & freeze (including trimmed "chunk" meat for later grinding into burger).
P.S.; Water alone breeds bacteria !
I find that dried blood in the body cavity IN COLD WEATHER provides a good crust which helps prevent drying in deer left hanging with the skin on.
