wgiles
Member
I started processing all of my deer meat several years ago. Prior to that I processed some and also sent some out for processing. It is quite a bit of work, but I know where everything came from and where everything went. My biggest problem is that the weather here is so variable that I often can't let the carcass hang for as long as I would like. I have thought about building a cooler, but can't justify the time, space or cost.