If its cool we try to let our deer hang for a few days. We then skin it, cut out the back straps and roasts and put them in a tub of water to soak for a little bit. Then we debone all the other meat we can and store it in large bulk ziplock bags and freeze it until we can take it to our butcher who will make the brats, summer sausage and burger. We also have him cut our burger with beef fat as well.

We will plastic wrap our roasts and straps then wrap them in freezer paper. This process works pretty well for us and really isn't to expensive.