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<blockquote data-quote="_CY_" data-source="post: 2904224" data-attributes="member: 7629">not much chance for temps being low enough to hang meat early season. I&#039;ve always field dressed asap then pack with bags of ice early season. deer is skinned, quartered and put into ice chest when I get home.about a week or two later we have a deer processing get together. its always better to hang deer for a week or so .. but it&#039;s just not an option early season. I&#039;ve always processed my own deer .. no wild taste .. grind deer meat with beef fat and use it just like normal hamburger.this year off season I&#039;ve scored two old commercial meat grinders. one is an old Toledo 5120, both weight about 90lbs. looking forward to figuring which one I like better.<img src="https://www.okshooters.com/data/MetaMirrorCache/i_ushipcdn_com_resize_php_1212e3f45c4d134ef6d9f64f30d59811._.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></blockquote>

[QUOTE="_CY_, post: 2904224, member: 7629"] not much chance for temps being low enough to hang meat early season. I've always field dressed asap then pack with bags of ice early season. deer is skinned, quartered and put into ice chest when I get home. about a week or two later we have a deer processing get together. its always better to hang deer for a week or so .. but it's just not an option early season. I've always processed my own deer .. no wild taste .. grind deer meat with beef fat and use it just like normal hamburger. this year off season I've scored two old commercial meat grinders. one is an old Toledo 5120, both weight about 90lbs. looking forward to figuring which one I like better. [IMG]https://www.okshooters.com/data/MetaMirrorCache/i_ushipcdn_com_resize_php_1212e3f45c4d134ef6d9f64f30d59811._.jpg[/IMG] [/QUOTE]

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