I do the same...works great and gets alot of the blood and gamey taste out

ditto on the trash bags for maybe a day atmost, otherwise I try to get it cut up ASAP

[quote][I do the same...works great and gets alot of the blood and gamey taste out /quote]

Ya i also second MichaelHunsucker

trash bags, double wrapped-----Break the meat down, such as hind quarter ( top round, bottom round, eye) once the meat is seperated I cut them into chunks. I find that keeping the meat into chunks that are the desired size for a meal will keep the moisture in. In the past, when I was slicing the meat into stakes before freezing, I found that the meat dried out. I have also gone to using a vacuum sealer. You'll have a tough( no pun intended ) time trying to tell if the meat was from a deer this year or last using the sealer. Nothing like processing your own deer, especially when your wife will seal it!!!!!!!!!!

Talking about keeping deer fresh in the freezer, I cut mine up and put the steaks, burger, roasts, stew meat, and jerky meat in plastic freezer bags, ( quart and gallon size bags), double rap in butcher paper, not freezer paper, and freeze. It'll keep for years.

We have an 8x10 walk in that is made from a refrigerated box that was on the back of a 1 ton truck that they used to take frozen pizzas and sandwiches around to stores. A hole was cut in the front and a 110 air conditioner put in the hole. We hang the deer whole unwrapped. Some of the bucks we'll hang as much as a week. Does and younger deer are butchered in a day or two. At that time they are quartered and boned out. Hind quarters sliced into steaks and tendorized. Front quarters and other trimmings ground up and the backstrap, well no explaining there.

We had 11 deer in there recently.