Deer meat....and 12V FREEZERS?

[GPintheMitten]

Considering that you own a freezer and generator, I would go that route. Bring freezer wrap and freezer tape and your various butchering knives and saw. When you get your deer, fire up the genny and freezer while you process it. Then load it up and run it for about 8 hours (a guess). After that, run it for an hour or two periodically and at night. Keep you trailer and freezer in the shade. Don't run the genny inside your shop.

 

[sea2summit]

Propane is your best bet. They get frozen quick, low maint, a normal BBQ size tank should easily carry you through 9-10 days so you don't need to worry about getting a big tank brought in or anything.

 

[Boeing]

Thanks guys,
and thanks for that propane freezer link. The link had a 8.5, a 6 (better insulated) and a 3 Cu Ft. I don't have any idea how large that is..... If well wrapped and packed into the freezer will 50-70 lbs of meat fit into a 3' chest? I would guess that TWO deer would require at least the 6'.
Last question.....the 8.5 and the 6 are the same size just thicker walls and more insulation. Since this would not be running more than a week or so I guess the choice is the 8.5 or the much smaller 3'. They do offer a 120V option for $125 IN ADDITION to the propane power but as stated that would require a noisy generator....and diesel etc. During BOW season a carcuss would have to be prepared and frozen. During gun season it does get cold outside for hanging but there are BEARS in the area......hummmm?

 

[dusty3030]

Thanks guys,
and thanks for that propane freezer link. The link had a 8.5, a 6 (better insulated) and a 3 Cu Ft. I don't have any idea how large that is..... If well wrapped and packed into the freezer will 50-70 lbs of meat fit into a 3' chest? I would guess that TWO deer would require at least the 6'.
Last question.....the 8.5 and the 6 are the same size just thicker walls and more insulation. Since this would not be running more than a week or so I guess the choice is the 8.5 or the much smaller 3'. They do offer a 120V option for $125 IN ADDITION to the propane power but as stated that would require a noisy generator....and diesel etc. During BOW season a carcuss would have to be prepared and frozen. During gun season it does get cold outside for hanging but there are BEARS in the area......hummmm?

Boned out 3 cubic foot should fit 3 easy maybe 4. I base this on live weight whitetails 100 to 130lb does / 180 to 225lb bucks.

 

[joshuabardwell]

I had a pronghorn processed in Wyoming, frozen by the processor and they packed it Styrofoam coolers with dry ice for my drive back to Michigan. You have to seal the lid to the cooler with tape so that you don't get carbon dioxide in your vehicle which could put you to sleep or worse. But its manageable.

Tape or whatever will not contain dry ice. Dry ice will blow up a sealed soda bottle from the pressure eventually; it will easily push away your tape. If the Boeing wants to use dry ice, the thing to do is to wrap it in newspaper, put the meat in the bottom of the cooler, put a thick towel on top of the meat, and then put the wrapped dry ice on top of the towel. The towel will prevent the dry ice from coming into direct contact with the meat. The ice is somewhat more efficient if on top of the meat than on bottom. If you were accessing the coolers regularly, then it would make sense to put the dry ice on bottom, but since you're not, it doesn't matter.

Other things you can do to make a cooler last: keep it in the shade; do not open it any more than is absolutely necessary; cover the cooler in a mylar emergency blanket; and tape the seam at the lid (ineffective if you are using dry ice). Using these techniques, a large cooler can easily still have solid ice in it five days after it is packed. Can you tell I do this a lot? ;-)

One thing that is going to hurt you is that you are going to use a lot of energy getting the meat down from body temp to ice temp. What I would suggest is soaking the meat in an open cooler full of ice and water until the meat is good and cold, then dumping the water out, filling the cooler with more ice, and sealing it up for storage.

Thanks guys,
and thanks for that propane freezer link. The link had a 8.5, a 6 (better insulated) and a 3 Cu Ft. I don't have any idea how large that is.....

A guideline that we use when transporting pork is that 1 pound of meat takes up about 1 quart of space. About 30 lbs of meat fits in 1 cubic foot. I imagine that deer meat is probably roughly the same density as pork, so those numbers will probably do you. BTW, this assumes butchered cuts. A side of venison or a quartered animal will waste more space, of course.

 

[Boeing]

Dusty and Joshua, THANKS....that is some GOOD info. I just installed a "deep sink" in my building. I could fill it with ice/water to cool the freshly butchered meat. Bag it in quart zip locks and ice it again. That should give me a day or so to find some dry ice and newspapers
This really helps guys, thanks again

 

[dusty3030]

No problem. We don't have electric at my club nor at the public land down south I hunt. Been packing in ice for years. I clean 10 or more a year. It's the only red meat my family eats.
We kill em together and eat on them all year.

 

[yanmars]

Nice buck.

 

[KRBrouwer]

Putting CO2 in a container sealed with tape, still allows it to escape into your vehicle. As the dry ice warms it changes from a solid (low volume) to a gas (large volume), and tape will simply not hold it in. It is much safer to leave your window cracked. I have seen people pass out when dry ice is left in a "sealed" space (e.g. walk in refrigerator). It can be dangerous if not handled properly.

Ken

 

[Boeing]

Beautiful family Dusty and wonderful memories.....Thanks for sharing.
You're right Ken, Dry Ice can be hazardous....appreciate the warning. Rob