I'll gut it as quickly as I can. If I'm taking it to a processor, I'll leave the skin on and ice down
the cavity with at least 2 bags of ice, then wrap deer with a tarp & hang it in the shade. If I'm
going to process the deer, I'll gut it, hang it, skin it, quarter it, wash meat as much as possible
then ice it down in a large ice chest. I'll leave the iced down meat in that ice chest (draining water & adding new ice) for about five days before de-boning the meat. This has worked for me, so far.
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