I was gonna mention the creek thing, but Johnny beat me to it. Several times, we've had warm fall weather and had to either deal with deer meat the best way we could or run it to town.
We eventually started boning the deer, placing the meat in doubled tall kitchen bags and securing the plastic bags under a large rock in the deep part of a shady creek. Big Creek, which ran by our camp, runs at a consistant 36 degrees.
The meat cooled out wonderfully and was as sweet as could be when we arrived home. As an added bonus, the meat was already clean, boned, segregated and pretty much ready to wrap or grind.
We've done this in Canada a few times, just to prevent any problems with bears. Bears have struck our firepit, but apparently the garbage bags in the creek trick totally eliminates any meat smell, so we've never had any game meat loss.
Steve
