Next day if it is warm
One week if it is cold
I did freeze a couple solid one late season. Let them hang to long. Had to drag them into the kitchen over night to thaw enough to cut up. I am a lucky guy to have a real understanding wife. I came down the next morning and there she was making coffee, stradling a 6 point.
After skinning the deer, I quarter it, and take the meat and place it in a cooler (or two if necessary). I keep frozen 2 liter bottles handy and place them in the cooler on the bottom and top, separating the meat from the bottles with butcher paper. Essentially it's like a big deer sandwich where the bottles are the bread, paper is the lettuce and the meat is the meat. I let it sit for app. 6-8 days and then process the meat, wrap and freeze. I have found that letting the meat age inside the cooler works very well. If I still lived in upstate NY I would hang it outside the local tavern like my buddies..
There is something about the look and feel of a bolt action rifle with a walnut stock that pleases me. Call me old fashioned, but the character of the rifle I choose to own is equally as important to me as how that rifle performs.
I’ll be the first to admit that the lack of weight in a carbon fiber stock is awfully nice when chasing elk in high country and that any synthetic could help a bit when mother natured decides to rain on your parade. My own preference, however, is to...