It's way too warm where I live to hang a deer for days, which I would prefer to do, and we only have one fridge so quartering and storing for days isn't an option for me either. I came across this article and this method will make the most sense for me, unless someone is willing to let me use their walk-in for free. The question is, will venison really age well during a lengthy dethawing process?

Here's the link. I didn't read anything about the guy's butchering technique, etc, so I have no comment there.

http://www.huntinfo.com/fields1.htm