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Proper Meat Care on Out of State/Hot Hunts

Nutterbuster said:
Quick note, in that video I mention cutting into guts and seeing liver. You don't actually have to cut into guts. I was observing the orgsns through a thin membrane that encompasses the organs. Cut lightly and you do not get a whiff of gut.
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Nice Job . Another good video of how the southern boys get it done. Thanks.
 
A guy I know will let his hang for up to 3 weeks (skin on) if the temps stay below 45 degrees. Given no bugs (cheese cloth) and good temps, he hasn't lost any. Let me tell you, you will never eat a better tasting deer than one he essentially dry ages! My ol man always go by, if it ain't green eat it. I've never been sick and I've only lost 1 deer to heat (93 degrees and a tough track job).
 
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