Man, I thought there was food here. Just a little input from me. Clean and prepare your meat for freezing as quickly as possible, however, do not freeze it immmediately. I like to wrap mine in freezer paper then alluminum foil or freezer bags (or both) then chill the meat in the fridge or cooler if you have access to one for several days. I usually chill mine justa few degrees above freezingfor 4 or 5 daysbut have heard of people chilling it longer than that (7-10 days). This allows the meat to break down naturally a littleand will result in more tender meat. Also if you are interesred in making jerky out of your deer, elk, bear, etc. stay away from liquid seasonings, stick with powdered or dry seasoning, rubs, and cure(salt). Liquid seasonings will add hours of time to dehydrating. I'm sure most know both of these tips but some may not, I constantly see guys put their meat straight into the freezer and talking about making jerky with "liquid smoke" or similiar liquid seasonings.