Thanks everyone, I've gotten some good ideas. I'm used to people here during gun season hangin deer to "bleed out" and age for a week, and I always got the notion it had to be whole. I agree with not wantin to get it wet. As for processing, I'd rather do it myself but have lacked the hands on knowledge and place to do so. Seems we all have a different sense off "cool" and "hot". To me there is 2 kinds of each involved here. Temp. for the hunter and temp. for safe meat aging and processing. I get sick of our summer bugs pretty quick but hate to be cold. My ideal hunting temp. is right around the temp. safe meat handling. Meat, I feel should be kept at 40 degrees and lower but above freezing, Me should be kept 37 to 50+ degrees, while hunting.
I not only need for the meat to be safe. It needs to be paletable for "non-game-eaters" as much as possable.
