not having a cooler ,I always skin my deer as soon as I can get it home.I always gut and get home .after I get it skinned and cut into 1/4s. I then ice it down in a large chest.I drain and reice it daily for 3 or 4 days.then I cut it into whatever I want to put into the freezer.most I grind into burger , the backstrap and loins I cut into fry meat.package and freeze.

I have been doing this for the past few years.the shops got to be to expensive,and I know how it' s done.