I was wondering what I should do with the deer when it is warm too warm to hang. I dont have acess to a big cooler and often i hunt at night before I have to go to work so i cant deal with the deer untill the next morning.

So what should I do to keep the deer untill I cut it up?

cut it into chunks that will fit into a fridge, just small enough to fit.

Just me.....but if I didn't have time to quarter my deer......I wouldn't shoot it.

That's just MY opinion.I don't know of a method of keeping an entire deer carcass "safe" sans a meat locker. I always quarter mine....take out the backstraps and inners....and cooler it for a few days (aging). I then have it processed at my butcher shop.

If there's another way.....I don't know of it.

If i shoot one on a warm day, not hot. after field dressing ipack the gut cavity with three bags of ice and get it checked in. get it home and hang it. It is usually pretty cool in my pole barn, its insulated, and i keep it closed. Butcher it as quick as i can. When its cold i like to hang it for a couple of days, but take the inner loins out first thing because they will dry out if you dont. If you can get an old refrigerator for the garage, get some plastic tubs from walmart, quarter the deer, place it in the tubs and refrigerate until you can butcher.

If you cant butcher it right away, you probably dont want to shoot it. When we had warm weather we butchered the deer right in deer camp after a party member ran into town to register it. Justsome ice in the chest utill he got back.Problem solved.

Your not supposed to butcher a deer you have to leet the meat age at least 3 days for it to taste good.

He's talking about "field"/"camp" care for the deer (and not "processing"), I think (when we say "butcher"). If the deer is in a cool place (be it cooler or a meat locker)....it'll "age" the same.

Yea I quarter it up and get it in coolers with ice or the fridge.

I usually do all the cutting up pretty soon after the shooting is done, warm or cold outside. I'm not into aging it. If you saw an "aged" piece of meat in the grocery store most would filea complaint.

WHOA, WHOA, WHOA big fella. Just what are you referring to? Perhaps you should PM Germ about this. He has a similar fetish

Seriously, I have thrown bags of ice in the body cavity and stuffed bags around the whole body to keep them cold. It has worked fine. If you have time to quarter and stuff in a cooler that is better.

Edit: Isn't aging the meat strickly for tenderness? That is what I have always been told any way.