Thread: Deer Meat?
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Old August 1, 2011, 10:06 PM   #3
Art Eatman
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Join Date: November 13, 1998
Location: Terlingua, TX; Thomasville, GA
Posts: 24,642
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.
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