We have a locker avaialbale to us on our ranch that we normally hang our deer in. I will go usually ten days before butchering it. We normally field dress, skin at home, then hang bare by the rear legs in the open locker uncovered.

This has always worked great, but we do end up with a 'skin' on the deer that has dried out. We normally filet this off, not loosing much meat, but not only is a pain and time consuming, the ribs are pretty much junk because there is not much meat left after removign th dried out layer.

What experience do you guys have, any techniques or steps I may be missing. My backstrap this year is the most tender ever, wife cooked it up good last night. Got two nice three points in Nor-Cal two weeks ago. Good year.