I use a combination of frozen gallon jugs and bagged ice on my deer in the cooler. Drain the water off once a day and butcher/process somewhere in the 4-6 day range. At any given time I keep about a dozen frozen jugs at the house and at the camp. We keep a small chest freezer near the skinning shed just for stocking with ice and jugs. Clean the coolers with bleach and a scrub brush between uses. Not uncommon for me to have 2-3 deer at a time in coolers in my garage during deer season. I drain them, slide them into the kitchen, set up a plastic folding table, turn on a movie, and start cutting. My family helps with the grinding and vacuum bagging. Down to only half a dozen packages of meat from last year's four deer, so good thing season is coming up. Actually eating the last backstrap for lunch today......
