|
Lessee: Shoot a deer in the morning, gut it out, hang it at camp with the chest spread open to cool down. I'd get it to a freezer or do butchering no later than the next mid-morning, if the high temperature hadn't been above around sixty degrees and the night temperature had gone down toward freezing.
With warmer conditions, I'd either have it hanging in a freezer locker or all butchered out by that afternoon.
Skinning is bunches easier when done soon after field-dressing.
|