When i skin my deer and hang it in the cooler at 40 degrees for a week, the surface layer of the meat gets extremely dried out. Maybe it doesn't matter, but i thought you might have a few easy tips to prevent this from occuring. If i leave the skin on, the problem is solved, but it is very difficult to remove the skin once the meat has hung. Also, in terms of cooling the meat rapidly, you are better to remove the skin.

Any ideas?

thx