Deer processing

[General Lee]

36-37 degrees.

I didn't insulate the floor, (tile, on concrete, on fill dirt) which I suspect would help a LOT, but then, I only use it 10-15 days per year. Anything below 40 works fine for a cooler.

Construction is standard stud wall with 3 1/2" fiberglass insulation, plus 4" of foam board on top of that, and inside is thin white fiberglass panels. Door was a prehung unit off a used cooler, just screwed to wood opening.

Good deal, That is excellent.

 

[donrtowery]

Sounds like an idea

 

[scdeerslayer]

For years I've quartered and put it in a fridge. The fridge we use now is a commercial unit that has circulation fans to pull air over the coil so I place the deer inside of garbage bags to keep them from drying out.

But really, "quartering" isn't really what I do. Doesn't that term come from meat plant operations where they split an animal down the spline? That's just too much work. I wind up with 5 or 6 pieces: 2 shoulder, 2 hams, the backbone & loins, and sometimes the neck, depending on how big the deer is (sometimes we just leave the neck attached to the backbone).