Originally Posted by jmoney
I got my freezer outside to let the ice that has come back thaw out, I am going to try to mix up a bleach mix tomorrow and give it another good scrub.
Just FYI, there is not even a trace of blood left in this thing from the last time I cleaned it.
Also, I would love to process my own meat, however until I have my own place to hunt, I don't see this being a possibility, I ask for no meat to be added at the processors, and have turned right around and walk out of processors before when I have seen less than savory conditions.
What does having your own place to hunt have to do with processing your own deer? I have always hunted on someone else's property. Heck, I have processed deer in a one bedroom apartment!
So here's what you do...
1. Shoot deer
2. gut deer
3. hang deer in tree and skin and quarter deer
4. put backstraps, inner loins and quarters into clean garbage bags and put all of them into a large cooler with some ice.
5. take cooler back to your kitchen and put all meat into your refrigerator
6. cut/process meat and wrap for freezer. process one quarter per night.
7. after four nights, the job is done.
Here's some more instruction and what your venison should look like once it is all cut from the bone...
The Locavore Hunter™: How to Process Your Own Deer