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..
Wind is one of the most crucial variables in any kind of big game hunting. It helps level the playing field between a hunter with a scoped rifle and the game animals being hunted. This is not novel information. Any hunter who has consistent success in the field knows this. I have tried a couple different techniques for keeping track of the wind. Here are a couple.
The most simple and obvious is to just stay cognizant of it. It is amazing how slight of a breeze you can sense if you just pay...