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Join Date: Mar 2003
Location: Tioga and Potter Counties
I do the same as Laylow- here are a few tips I've picked up over the years- you really can't age it by hanging it unless you have a large cooler to hang it. Since I don't have that capability, I don't worry about aging the meat.
1) Get the hide off as quickly as possible. If you have a long trip home (over 45 minutes) stop and throw a few bags of ice in the chest and abdominal cavities.
2) Quarter the deer into 2 front quarters, 2 hind quarters, remove the inside loins, the back strap, and the neck roast (I don't fool with ribs this time of year).
3) DO NOT WRAP THE PIECES IN PLASTIC OR PUT IN A PLASTIC BAG!!! I loosely wrap each section with the old waxed butcher paper, but I don't tape it tight, just wrap enough to keep the blood from leaking into the refrigerator.
4) I let it cool overnight. Usually by the next morning the front quarters, inside loins, and back strap are ready to cut further. The hind quarters will need about an hour or so in the freezer to firm up.
5) Only get out the section you are working with, and try to vacuum seal and freeze as much as you can. I will freeze chunked meat that I grind in Ziplocks until I'm ready to grind at least 10 pounds to mix with ground beef.
Wipe everything down, and repeat for the next one!
Wishing I was at camp!