I have read this, twice actually and am still not sure how to apply the information in the deep south.
I am going to kill a deer in the morning in 30-40 degree temps with afternoon temps in the 50-60 range or I am going to kill one in the afternoon with temps in the 50-60s and night time temps in the 30-40s.
It sounds like it would be best for me to get the meat off the bone immediately. Is that correct?
If I don't do that, I don't have a cooler to hang a deer in. I could probably quarter it out and get the quarters on the bone in large ice chests and keep those ice chests cool for a while. Would that work?
If not that, what's the best route.
