broodc2
Four Pointer
Thinking about my upcoming out of state deer hunt this fall that I'm driving to. At the club here in NC we are fortunate to have a walk-in cooler. I'm used to being able to skin, gut, and hang the entire carcass in the cooler for 10+ days to let the blood drain out and let it age before taking it to the processor. I've found handling this way is optimal and have never really tasted any bitterness or gaminess in the meat as a result.
So, I won't have the time and luxury of this setup should I be fortunate enough to bag a big buck this fall out of state. I was thinking about getting a few of those Styrofoam coolers and cutting up one of those grid suspended light panels you get at Home Depot or Lowes to put inside. I figure if I can put ice (or maybe even dry ice) on the bottom and then sit the fresh cuts on top of the inserted grate it might do the same thing as the walk-in cooler for the drive back. Has anyone ever constructed something similar to this? Think it will work?
So, I won't have the time and luxury of this setup should I be fortunate enough to bag a big buck this fall out of state. I was thinking about getting a few of those Styrofoam coolers and cutting up one of those grid suspended light panels you get at Home Depot or Lowes to put inside. I figure if I can put ice (or maybe even dry ice) on the bottom and then sit the fresh cuts on top of the inserted grate it might do the same thing as the walk-in cooler for the drive back. Has anyone ever constructed something similar to this? Think it will work?