I’ve only done 5 deer myself so far but I really enjoy it and try to set myself up to be able to take my time, keeping the carcass cool and dry for as long as I’m able while working. It takes me as long as it needs to. I can work fast and get a whole deer (big-ass boneless cuts of meat, no trimming) into my cooler in probably 2-3 beers if I’m using @elk yinzer measurements (which I subscribe to), if the skinning is quick. However, when it comes to actually cutting, trimming, and wrapping, it takes me longer than I’d like to admit. I’m METICULOUS about trimming silvers and fat though, and I also double-Saran-wrap and freezer-paper all of the meat with detailed description/date/sex and estimated age of deer/weight of contents/suggested cooking methods (if I’m gifting it), THEN I put those nice little white parcels in labeled freezer bags with the air squeezed out. If I didn’t wrap this way (the only way to wrap for maximum longevity IMHO) then I could freeze the whole deer in maybe 8-10 beers. But as it stands I’m probably looking at 1/2-3/4 of a case working leisurely and cleanly.
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