Time is not your friend with these warm temps, I’ve never had to keep it cool a week but if a night or two I’d pack some coolers and keep everything on ice, ice let them hang before and kept ice in the chest cavity.

As far as killing another deer as long as you can get it out relatively effortlessly, and you aren’t trouncing through bedding to track the deer you should be fine, I’ve shot deer and had other deer walk up to the dead deer before I could even get down. Good luck


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I’ve seen zero I’ll effects from killing on a property. I’ve actually killed 2-3 days in a row from the very same tree. I think the human ground scent you leave affects it more than anything.

Mon keeping my meat cool for a week, I freeze gallon jugs of water frozen solid for a few days in my deep freezer. I pre chill the cooler 1-2 days prior to leaving then I fill the bottom of my coil with the frozen jugs. If it’s still north of 50 degrees, I’ll top those jugs with loose ice and then pour salt moderately over it. It makes the ice melt down/freeze into a solid layer. Make sure as you place meat inside the cooler, keep the opposite end of the drain elevated several inches and the drain open and free of clog. You don’t want your meat sitting in water. It inhibits bacteria growth.

good luck

 

This sums up my experience. I might add I made a wire rack out of 1x2 welded wire mesh that holds my quartered meat just above the ice to aide in keeping it dry. I use one of those 150 quart igloo coolers.

 

We usually quarter the deer pack in ice in a cooler leave drain unplugged so it can drain and keep ice on it as needed. I've kept it in a cooler for up to seven days in hot Temps keep it in the shade helps and this is in the south.

 

Deer season in California is during the heat….. 100+ temps. I get my deer on ice ASAP…we arrowed a 3x2 blacktail on closing day 2 weeks ago and texted a friend who delivered us 60lbs of ice to my ranch. Once on ice, we relax. Deer stays on ice till back home then meat thoroughly cleaned and processed…

 

I hang mine from the hocks then skin. Bone it while it hangs including shoulders and then hams last. No need to saw anything unless you like ribs. Place in 2 gallon ziplocks and ice in the cooler for a week or so. A warm deer can be in the cooler in under 30 minutes after you've done it awhile. Avid amateur tip- make your skin cuts prior to hanging.

 

OP you said butchering your own deer then taking it to a processor?

check out u-tube videos on de-boning a deer, then after skinning it takes 5 minutes, then do like the guys above have said

 

I butcher and debone my deer and would never take one to a processor. I did once a discovered why some people say they tried venison and didn’t like it. Although many processors add a lot of spices to over come any gamy taste I have found sawing through the bone is a mistake.
Generally, I quarter the deer up, debone it, and cool the meat under ice in a cooler or refrigerator.

 

Keep hunting there, deer will still be there. Prepare ahead of time by filling quart juice jugs 3/4 with water and freezing them. Fill a cooler with as many as you can and have another cooler for the meat. Add a couple jugs at a time to the meat cooler. Keep the jugs closed so no water gets on meat. Find a place close by to take your meat for processing, it's cheaper in PA than in NJ by about half. If you're any where near Honesdale, Alpine deli on rt 6 makes good specialty products. You can freeze it when home and take frozen meat to be processed later.

 

I just finished butchering a deer I shot last Saturday. Was out 7 days.

After skinning and quartering the deer ( plus back straps, flanks and neck) everything goes into the big 120 quart cooler. Fill it with water so that everything is submerged and dump a bag of ice in.

Throughout the week ( 2 times per day) empty the ice tray out of a freezer into the cooler. After a week I take the meat out and cut into steaks, roasts, all that tasty stuff.

I do this because the water takes the iron out of the meat which is what gives deer a gamy taste. It's not necessary if you don't mind it ( I'm personally fine with it) , but it does make the meat taste 5 times better.

( Your meat will look like it's lost it's color and blood, but don't worry that's just the outside, once you cut into it it's still nice and bloody)

Here are some butterflies I cut today. They do lose a bit of color but not much. Out of all the cuts they lose the most because they are fairly thin compared to the legs/ steaks. But they still are very red and bloody.

 

I hope this goes without saying. However I’ve seen too many people do it. DO NOT leave the skin on and just put ice/snow inside the body cavity to try and cool. You’ll ruin the meat. Always skin it as soon as possible. Then you’re free to do whatever to cool it. Personally I don’t have the option to hang for a period time. However I skin and debone and place in meat containers. Then they are placed in the hunting fridge. Then roughly 5-7 days later I’ll cut up and package. The poors man version of hanging them in a cooler.

 

I’m curious how this ruins the meat? I’ve done it many times. Admittedly, only over night and not in excessively high temps. I also make it a point to get the hips opened up good and some ice in that area too.

 

I generally skin the deer as soon as possible. Then I quarter it and put it in a refrigerator for a week to 10 days. Then I debone, package and freeze it.
If I didn’t have access to the refrigerator, I’d do as others mentioned and quarter it and put it in a big cooler with lots of ice. Make sure the drain is open and lower than the rest of the cooler so the water drains properly. Don’t leave it in cool water or bacteria will grow. Check ice often and when it melts, drain and re-ice until you are ready to Devine and freeze it.