Is it cool enough to leave?

Ehhh.. by the time you go through the trouble to getting ice to put in the chest cavity (which I still have no idea how it cools down the hams) you could have it quartered and achieve the same thing. But, to each their own.

 

The reason I'm wanting to do it this way tonight is. I would like to get better pics tomorrow and I got to kids going in the morning and I'm trying to get all there stuff ready tonight. And I'm learning taxidermy so I would like it to be day light when I cape him.

 

You've said some stupid chit on this forum but this on beats all

 

Lol.... I couldn't even come up with a reply.

 

So you can't grasp the concept that adding blocks of ice in the gut cavity will facilitate the cooling of a gutted deer, and you assume others that get this are stupid go clap fool.

 

Nope,can't grasp that

Ain't no meat in the gutt cavity ( oh, guess there is the tloins)

To the O.P, just hang n butcher tomarro. It'll be fine

 

Thanks for the help guys. I ended up worrying for nothing. It dropped to 36 lastnight. So we are more than good. But thanks again.