RE: Cooling off meat in Florida
I live in south Alabama and weskin out andquarter our deeras soon as possible, thenstore the quartered animal in ice chest. I personally like to age my deer in ice for a week prior to butchering and freezing. I have never had a complaint about "gamey" meat this way. Just cover the meat in ice inside your cooler. Keep extra ice on hand to refill cooler every day, place cooler ona slope (the top of my doghouse works great)to let water and blood pour out the drain cap. Sprinkle salt on top of ice with every refill. Venison will be nice and tender with no wild taste, before freezing, I also trim all gristle and fat when butchering andplace cuts of meat ina ziplock bag withmy favoritemeat marinade. Tip: always carry a cooler and at least two bags of ice and a sharp knife and flashlighton every hunt.