I quit gutting deer a few years ago. I hang em, skin em, take the backstrap and debone the hindquarters and some of the shoulder meat. Then we put the meat on ice for a few days, draining off the water occasionally. If it’s a gamey buck, we’ll salt the ice (a tip I got from a lady hog hunter).
The gamey taste isn’t spoilage. It’s in the blood.
Yep. We strip them quick, and get the meat in a cooler with ice and salt. Drain it once a day until the water is clear. Sometimes I have left them in coolers for ten days. Never had that gamey taste.
