Thanks. Might try that next time. Deer carcasses are generally hung "in skin" to prevent the meat from drying out too much during the maturation period. Unlike a mutton carcass, which has a thick layer of fat to do the same job. Also, sheep don't have such long necks!I’ve never hung a beast for butchering in skin if I’m honest. And if I was going to, for what ever reason you may need to I would just leave the head on. I’d be nervous of contamination cutting through the skin into the neck.
Much easier to skin a warm carcass though, so I can see the attraction of hanging deer without their skin.