Originally Posted by
SMBowHunter97
ArcheryRob,
Thanks for all of the help, I've watched that video before and religiously watch Steven Rinella's field dressing video on YouTube. I'm also happy you've pointed out the different cuts, as I was afraid that people would tell me to just grind most of it up and I plan on trying a lot of cool recipes with any venison I hopefully get this autumn. As far as cooling goes, I plan on going out in the start of October for early bow season, so it'll be reasonably warm, but I don't have nearly enough fridge space for hanging a deer or cutting it up and cramming in a fridge. Do you think I could get by with a couple of coolers and ice? I don't have a big one but I have a couple of medium sized ones that I could fill up! I think next year the big purchase might be a big cooler haha. Also how did you end up making your hanging deer cooler if you don't mind me asking?
My butcher hangs my deer in the walk in for 6 to 7 days before he cuts it up. Hanging a deer makes a difference in the flavor. Check around now before you kill a deer and see if you can find a butcher who will hang your deer before he cuts it up. He also has a skinning crew that skin the deer as soon as they are dropped off. It is is warm, I usually put two bags of ice in the body cavity as soon as I can for the trip to the butcher shop which takes about an hour from where I hunt.