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..
We hear more and more about giant bucks these days.
Hunters are on a mission, scurrying to and fro – and even from state to state - trying to find the “perfect” hunting area where big bucks abound and they are found chasing does at all hours of the day.
These properties exist but they are expensive to maintain and generally, very expensive to hunt!
Let’s look at possibilities closer to home – your land, your lease or land that you have permission to hunt!
My brother and I are fortunate to...