Are you always stuck with the wrong cooler while you’re out hunting? It can be very frustrating. If you are left with extra space then great! But the problem arises when you don’t have extra space. But this can be solved.
So, what size cooler for deer?
There aren’t isn’t any one size. There are several sizes. And these sizes depend on what type of situation your deer is in. There is one type of size for deboned deers. And another type if you decide to keep those bones in and so on. It might sound confusing but we assure you it’s not!
This is just a mere explanation to your answer. Dive into this article and we assure you won’t have to hunt for more answers.
The Many Size Cooler For Deer
Go through the measurements below to find out the exact size cooler you need.
A 75 quart will be great for a deboned deer.
Ice makes the meat stay fresh. So if you choose to use a 48 quart sized cooler then forget about ice.
If you choose to not keep all the bones then a 55 quart sized cooler will get the job done.
A 100 quart cooler is the one to grab if you choose to hunt a mule deer.
If you want ice and are opting for a long trip, this size will be perfect!
Now that you’ve decided on the size of the cooler for you. We’ve given below some coolers you can look into-
We assure you the above mentioned coolers will keep your meat fresh! Also make sure to preserve the deer hooves too.
How to Debone a Deer
It is said that deboned deers are easier to keep in the cooler. You will get a ton of space with a deboned deer.
Once a deer has been killed, it is critical that the animal is field dressed immediately. The appropriate removal of the entrails will ensure that the meat does not turn gamy. Also the animal is able to begin the cooling process sooner.
The temperature will either be our ally or against us after an animal has been shot.
It doesn’t matter how hot or cold it is outside. The earlier you field dress the animal, the better.
The flesh begins to degrade quickly whenever the temperature rises over 45 degrees Fahrenheit. Therefore, it is critical to dress the deer promptly and transport it to a cooler environment.
And before all this, remember to remove the dried hide from the deer skull.
Removal of Inner Loins
When the field dressing is finished, the inner loins should be removed. That is if you intend to eat them after cooking them. It is the most tender piece of meat you will be able to find from a deer carcass.
In length, the inner loin measures around 12 inches. And runs along with the interior of the deer’s backbone up to the hips. If you leave these loins out in the field, they will dry out.
This drying out occurs because of being exposed to the air.
Time to Age
After the deer has been killed and field dressed, you should age the meat. Immediately after a deer is killed, it enters a state known as rigour mortis. In this state the muscles are constricted and stiff.
If you butcher a deer while it is in this state, the meat will be too chewy. After around 24 hours, rigour mortis ceases to exist and the process of ageing begins.
To properly age, it should be kept at temperatures ranging between 32 and 42 degrees Fahrenheit. As a result, the collagen will be broken down by the deer’s natural enzymes.
However, if you might not have access to a walk-in cooler. You can still age. By keeping it cool with ice or quartering the deer and putting it in the refrigerator.
Young deer should be aged for at least two days. And adult deer should be aged for between five and seven days. The most important thing is to keep the meat between 32 and 42 degrees Fahrenheit constantly.
Once the deer has reached the appropriate age, it is time to butcher it.
The hide must be removed off the deer before it is butchered. For a gambrel-hanging deer,work your way from the head and all the way to the top. Cut the crotch to the shin area of the inner thigh skin of the rear legs.
As soon as you get close to the shin, cut the deer’s leg around the achilles tendon. But be cautious not to cut the tendon. It’s time to begin skinning the flesh.
Start working from back to head, as soon as the leg skin has been removed. To keep on skinning in the back. You should cut between the vertebrae of the tail when the legs are finished.
After the deer’s torso has been skinned, the front legs must be done. An incision should begin at the inner thigh and extend to your already released skin while skinning a deer. At this point, skinning should be complete.
Using a bone saw or hacksaw or reciprocating saw, cut the head off at the base. It’s time to make a few cuts.
Given below are some commonly asked questions from hunters like you-
How long should it take to debone a deer?
On average, a hunter should be able to bone out a skinned corpse in around 30 minutes. There aren’t a lot of cuts in that part of the body.
Should a deer be hanged before butchering?
Hang it high to keep the chest cavity safe from the weather (and critters). When it’s hot outside, you’ll want to remove the skin fast to help the meat cool down. Skinning a deer while it is dangling head-up or head-down is an option.
What materials should I use when butchering a deer?
The most essential thing is a good set of knives. A fillet knife is essential for most of the work, so make sure you get a set that has a variety of various blades. A bone saw, ribcage splitter and a skinning knife are all useful. Choose a knife with a rubber grip that won’t get stuck.
We hope you know what size cooler for deer is the best. Now that you’re done reading the article, what are you waiting for? Go get that cooler and go hunting!
Be careful with your meat and don’t let it thaw and get bad. Bad meat will not taste good.