We have an 8x10 walk in that is made from a refrigerated box that was on the back of a 1 ton truck that they used to take frozen pizzas and sandwiches around to stores. A hole was cut in the front and a 110 air conditioner put in the hole. We hang the deer whole unwrapped. Some of the bucks we'll hang as much as a week. Does and younger deer are butchered in a day or two. At that time they are quartered and boned out. Hind quarters sliced into steaks and tendorized. Front quarters and other trimmings ground up and the backstrap, well no explaining there.

We had 11 deer in there recently.