Originally Posted by
the blur
Freezer is the wrong word. The butcher can't freeze your deer before butchering. He probably keeps it around 38 degrees. Which is no different than keeping it outside.
Whatever. Shoulda said cooler. Yes there is no difference in a temperature controlled, cleaned, consistent environment, and a front yard with temperatures fluctuating daily, constant barrage of environmental factors, etc.
I'll keep mine in the COOLER. BTW I too process all my own cause I want control of what happens to it.