ORIGINAL: lethalconnection

Well first we get the animal home and we skin it there, be it a deer or moose we are setup for it. We half it, then if its a elk or moose we quarter it. Then i take a stiff brush and get all the hair off, then i take hot water and completely wash the animal off. Then we move it to the meat cooler, we have a A/C unit in there and the room is completely insulated and we pull a tarp across so we dont try to keep the whole garage cool. Now depending on the size of the animal and the temp we are able to keep the animals at depends on how long we let them hang. Deer we will at max let hang for a week, bigger game such as moose or elk we usually let the fronts hang for a week and the hinds 2 weeks, only if we can keep it cold enough, if its too warm we will cut it up within a few days unless it is way too hot then we will do it that day or the next morning. We make all our own cuts since we learnt the proper way of doing it from my uncle who was a butcher for 30 years. The only thing we dont do is sausage, pepperoni and jerky, we do make our own hamburger though.