I'm a native Yankee temporarily down here in central Alabama, and am contemplating whether to give the local whitetails a run for their money. Problem is that almost all of my experience has been in cold weather climates where I could let a deer hang for a few days before butchering it. How do you warm weather guys do it? How long can you safely hang a deer in 60 degree temps before you have to worry about the safety of your meat? My gut tells me to just take it from the field to the meat saw, but I'd like to let it age some, if it's safe. Any thoughts?