Well theres a good chance that I may get a cut a buck in the early season, when its still very hot/warm during the day here. Last year I shot a buck, and later that day it heated up into the mid 90's and we didnt hang it or anything, we just cut it wrapped it and stuck it in the freezer. It wasn't exactly the most tender meat but we did it ourselves and we didnt really know what else so I am looking to you for ideas...So how would you do it if you were going to do it youself?

Any input is greatly appreciated,

BHB