With the Archery season fast approaching, how do you guys cool your meat after harvest? I've been doing lots of internet scouting and most say gutting the deer as fast as possible and/or hanging in shade to cool until transport.
What about transport and keeping the meat clean, do most of you use frozen water bottles in an ice chest to get the meat home or to the butcher?
Looking for tips as all my hunting has been in late October where it's much cooler and spoil doesn't happen as quickly.
Thanks
Brandon
What about transport and keeping the meat clean, do most of you use frozen water bottles in an ice chest to get the meat home or to the butcher?
Looking for tips as all my hunting has been in late October where it's much cooler and spoil doesn't happen as quickly.
Thanks
Brandon