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..
Just about every hunter who has hunted big game animals has used a rope to drag his game. Over the years I have seen many kinds and sizes used for this purpose. One of my friends brought a deer to my house to hang in my garage for butchering, and he had a 1” hemp rope that was at least 12 feet long on it. It was large enough to tow a truck! Another time I saw a guy stuffing an entire 50-foot coil of that stiff, plastic rope into his pocket to use as a dragging rope.I have found that the ideal...