Originally Posted by
Rob/PA Bowyer
One question however, you said you shot the first one in the am, and didn't skin it in these temps? Just curious.... one should cool the meat as fast as possible. Was that not an option?
Rob...Luckily after I shot the doe in the am the temps never got out of the low 60s. I immediately got 6 bags of ice (2 below, 2 inside, and 2 on top of her) and wrapped her in a tarp. I had plans to go out that night and was feeling optimistic about getting a shot at another doe. I thought she would be fine for an extra 6 hours wrapped with the ice...plus it saved me an hour commute to/from the butcher's a second time.