Debone it where it lays no need to hang. Google gutless skinning. Layer it in your average cooler. With a screw on drain. Ice, Meat, Ice. Don't let meat touch other meat or the side of the cooler if possible. To help cool it faster. If you feel the need to hang it get one of those hangers that go in your truck receiver. Deboning takes :45 tops by yourself. With a partner it'll be a whole lot faster. Sent from my iPhone using Bowhunting.com Forums
If you got the cooler/ice method blocks of ice are better than cubes. Lay blocks (or frozen jugs of water) in the bottom, layer the meat on top. The blocks take longer to melt. The more you open the cooler to replace ice cubes, the more you introduce warm air into the cooler and meat. But cubes are usually easier to find so if you use cubes leave them in the bags or put them in bags. Also keep water drained out to do your best to minimize your meat floating in water.
Happened to me last year in Missouri. We hung him up caped and de-boned then put all the meat in the yeti. Finished processing when I got home.
IF you have that problem run to nearest Walmart and buy a small chest freezer. Like $100. Package your meat right there in the hotel room. You can sell the freezer on CL when you get home if you don't need it. Beats messing with bloody ice water every day and wet meat
I second this, we picked up a cheapy off CL and haul it into the hotel room each fall. I believe it is a 5 ft3. Sent from my XT1254 using Bowhunting.com Forums mobile app
Guess that I'm getting lazy but I head to a processor and have the meat cut up and frozen, while I am enjoying my hunting time and then pick it up on my way out of town.
