Originally Posted by Kellywk
Originally Posted by PaulBarnard
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.



I usually hunt Se Texas so similar temps and humidity to you. I gut and skin asap, break it down to legs and torso and keep it in an ice chest for about a week. Will drain the water and add ice every day. Seems to work fine.


This is exactly what we do. Usually 7 to 10 days, almost always have tender delicious meat. Works with wild hogs too.

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